One-pan piri piri chicken dinner
Prep
30 mins
Cook
1 hr
Servings
4
Difficulty
Hard
Here's a one pan wonder that's become my go to weeknight dinner. Tender chicken thighs get coated in a vibrant piri piri spice mix with smoked paprika, fresh chilli, and garlic, then everything roasts together with potatoes, peppers, and tomatoes. The beauty of this dish is that it all happens in one pan, which means minimal cleanup and maximum flavour. Plus, those chicken thighs are so affordable and packed with iron and B vitamins compared to chicken breast. In just about an hour from prep to table, you'll have a colourful, aromatic meal that feels restaurant quality but honestly couldn't be simpler to throw together at home.
Ella x
Ingredients
- 1 kgbone-in chicken thighs and drumsticks(equal quantities of each saves any arguments)
- 500 gbaby potatoes thickly sliced
- 12 peppers(1 red, 1 yellow), thickly sliced)
- 200 gcherry tomatoes
- 1 handfulof coriander leaves chopped
- 1buttered corn on the cob to serve
- 1 tspsmoked paprika
- 25 glight brown soft sugar
- 11 lime zested and juiced
- 1 tspdried chilli flakes(use less if you prefer less heat)
- 12 garlic cloves chopped
- 4 tbspolive oil
- ½ bunchof fresh oregano leaves picked or 1 tbsp dried oregano
- 11 red chilli(optional), deseeded and chopped)
- 1 tbspred wine or port(optional)
Detail level
Instructions
- 1
Pound all the marinade ingredients together with 1 tsp salt using a large pestle and mortar, or blitz in a mini chopper to create a loose paste. Slash each chicken piece a few times, then tip into a bowl and coat in the marinade. Cover and chill for at least 1 hr or up to 24 hrs.
- 2
Heat the oven to 220C/200C fan/gas 7. Tip the chicken along with the marinade and potatoes into a roasting tin. Toss together, then arrange the chicken on top of the potatoes, thighs skin-side up. Roast for 35-40 mins until the chicken has browned.
- 3
Remove the tin from the oven and mix the peppers in with the potatoes, baste the chicken in some of the juices in the tin and turn the drumsticks. Nestle the cherry tomatoes in among the chicken and roast for another 20-25 mins until the chicken is cooked through, the skin is crisp and the vegetables are nicely roasted. Scatter with the coriander and some flaky sea salt, if you like, and serve straight from the tin with the buttered corn on the side.
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