Description
This one-pan piri piri chicken dinner is a vibrant, flavorful meal featuring marinated bone-in chicken thighs and drumsticks roasted alongside baby potatoes, colorful peppers, and cherry tomatoes. Infused with a smoky, spicy piri piri marinade packed with smoked paprika, chilli flakes, garlic, and fresh herbs, this dish is finished off with fresh coriander and served alongside buttered corn on the cob for a wholesome and easy-to-make dinner that requires minimal cleanup.
Ingredients
Scale
Chicken and Marinade
- 1kg bone-in chicken thighs and drumsticks (equal quantities)
- 1½ tsp smoked paprika
- 25g light brown soft sugar
- 1 lime, zested and juiced
- 1 tsp dried chilli flakes
- 2 garlic cloves, chopped
- 4 tbsp olive oil
- ½ bunch fresh oregano, leaves picked or 1 tbsp dried oregano
- 1 red chilli (optional), deseeded and chopped
- 1 tbsp red wine or port (optional)
- 1 tsp salt
Vegetables and Sides
- 500g baby potatoes, thickly sliced
- 2 peppers (1 red, 1 yellow), thickly sliced
- 200g cherry tomatoes
- Handful of coriander leaves, chopped
- Buttered corn on the cob, to serve
Instructions
- Prepare the Marinade: Pound all the marinade ingredients—smoked paprika, light brown sugar, lime zest and juice, dried chilli flakes, chopped garlic, olive oil, oregano, optional red chilli, red wine or port, and salt—together using a large pestle and mortar until you get a loose paste. Alternatively, blitz them in a mini chopper.
- Marinate the Chicken: Make a few slashes in each chicken piece to allow the marinade to penetrate. Place the chicken in a bowl and coat thoroughly with the marinade paste. Cover and refrigerate for at least 1 hour or up to 24 hours for maximum flavor.
- Preheat the Oven and Assemble: Heat your oven to 220°C (200°C fan) or gas mark 7. In a roasting tin, combine the marinated chicken along with the marinade and the thickly sliced baby potatoes. Toss everything together to coat the potatoes well, then arrange the chicken pieces on top of the potatoes, placing the thighs skin-side up.
- First Stage Roasting: Roast the chicken and potatoes in the oven for 35-40 minutes until the chicken has browned nicely.
- Add Peppers and Tomatoes, Baste and Turn: Remove the roasting tin from the oven. Add the sliced red and yellow peppers to the potatoes and mix gently. Baste the chicken with the juices collected in the tin and turn the drumsticks to help cook evenly.
- Finish Roasting: Nestle the cherry tomatoes around the chicken and continue roasting for another 20-25 minutes until the chicken is fully cooked through, skin is crisp, and vegetables are nicely roasted.
- Serve: Scatter the roasted chicken and vegetables with chopped fresh coriander and flaky sea salt if desired. Serve straight from the tin accompanied by buttered corn on the cob.
Notes
- Marinating the chicken overnight enhances the depth of the piri piri flavor.
- Feel free to adjust the chilli flakes according to your preferred spice level.
- Turning the drumsticks mid-roast helps achieve even cooking and crispier skin.
- Use both thighs and drumsticks for a balanced texture and taste.
- Butter the corn just before serving for the best flavor contrast.
- Roasting at a high temperature helps the vegetables caramelize and the chicken skin crisp up beautifully.
- Prep Time: 15 minutes plus at least 1 hour marinating
- Cook Time: 55-65 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Portuguese-inspired
Keywords: piri piri chicken, one-pan dinner, roasted chicken thighs, spicy chicken, easy chicken recipe, baked chicken with vegetables, roasted potatoes, summer dinner, quick dinner
