Sheet Pan Peri Peri Chicken and Potatoes
You can make this uber flavorful Portuguese sauce up to 24 hours in advance and let the chicken hang out in the marinade in the fridge. To make this low FODMAP, simply omit the garlic and shallot. I made it without both and it was still fabulous.
You can make this uber flavorful Portuguese sauce up to 24 hours in advance and let the chicken hang out in the marinade in the fridge. To make this low FODMAP, simply omit the garlic and shallot. I made it without both and it was still fabulous.
- olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon smoked paprika
- sea salt
- 2 teaspoons red wine vinegar
- 1 small garlic clove
- 1 small red bell pepper (seeded roughly chopped)
- 1 small shallot (roughly chopped)
- 1 small red chili pepper (seeded and chopped (see note))
- 1/4 cup fresh parsley or cilantro leaves (plus more for g
- 8 bone-in skin-on chicken thighs
- 1 1/2 pounds baby yukon gold or new potatoes (sliced 1/2 inch
- Carbohydrate 1.54601940265407 g
- Cholesterol 0 mg
- Fat 0.1420499998875 g
- Fiber 0.257850007996956 g
- Protein 0.168652500018639 g
- Saturated Fat 0.021401249984466 g
- Serving Size 1 1 Serving (185g)
- Sodium 144.409663520105 mg
- Sugar 1.28816939465712 g
- Trans Fat 0.0098615624969535 g
- Calories 7 calories
Step-by-step
- Preheat the oven to 425 degrees F.
- In a small food processor, combine the bell pepper, shallot, garlic, hot pepper or harissa (see note), parsley or cilantro, paprika, lemon juice, vinegar, 1 tablespoon of olive oil and 1 teaspoon salt. Puree until smooth.
- In a large mixing bowl, toss the chicken with 1 cup of the piri piri sauce until well coated. Cover the chicken and marinate on a counter for 20 minutes, or for up to 24 hours in the fridge.
- Meanwhile, on a parchment lined baking sheet toss the potatoes with 1 tablespoon olive oil and 1/2 teaspoon salt. Arrange in an even layer and nestle the chicken thighs among them. If they have to sit on top, that’s fine.
- Roast the chicken in the oven for 30 minutes, until the potatoes are tender and the skin is starting to crisp.
- Turn on the broiler and transfer the pan to the top rack in your oven. Broil for 5 minutes, or until the chicken skin is lightly charred.
- Transfer the chicken and potatoes to a serving platter and serve alongside the excess sauce (see note), and a light salad.
Sheet Pan Peri Peri Chicken and Potatoes: A Weeknight Winner
As a busy working mom, finding time to cook delicious and healthy meals can feel like a constant uphill battle. Between school pick-ups, work deadlines, and managing a household, whipping up something elaborate is often the last thing on my mind. That's why I've become obsessed with sheet pan meals – they're quick, easy, and minimize the cleanup! This Sheet Pan Peri Peri Chicken and Potatoes recipe has quickly become a family favorite, and it's perfect for those nights when you need a flavorful, satisfying meal on the table in under an hour.
The beauty of this recipe lies in its simplicity. The Peri Peri sauce, a vibrant Portuguese concoction, is incredibly easy to make and adds a depth of flavor that elevates the entire dish. I usually make a big batch of the sauce on the weekend and store it in the fridge – it keeps wonderfully and allows for a quicker weeknight preparation. The combination of juicy, flavorful chicken thighs and perfectly roasted potatoes is a match made in heaven. The slightly spicy, tangy sauce coats everything beautifully, creating a harmonious blend of textures and tastes that always pleases everyone at the dinner table.
Beyond the Basics: Adaptability and Variations
One of the things I love most about this recipe is its flexibility. Feel free to experiment with different vegetables. Broccoli florets, bell peppers, or even asparagus would be delicious additions. If you're not a fan of spicy food, you can easily adjust the amount of chili pepper to your preference, or omit it altogether. The sauce is flavorful enough to stand on its own, even without the added heat. You could also add some caramelized onions for extra sweetness and depth.
I've found that using bone-in, skin-on chicken thighs yields the best results. The skin crisps up beautifully in the oven, and the meat stays incredibly juicy and tender. However, boneless, skinless chicken breasts would work in a pinch, although you may need to adjust the cooking time slightly to prevent them from drying out. Remember to check the internal temperature of the chicken to ensure it reaches a safe 165°F (74°C).
Serving Suggestions and Beyond
This Sheet Pan Peri Peri Chicken and Potatoes is a complete meal on its own, but I often like to serve it with a simple side salad to add some freshness and balance to the meal. A light vinaigrette dressing complements the flavors of the chicken and potatoes beautifully. For a more substantial side dish, consider serving it with some crusty bread to soak up the delicious sauce. Leftovers are also fantastic; they make a quick and easy lunch the next day. I often pack them in my lunchbox for a satisfying midday meal.
More than just a meal, this recipe represents ease, flavour and family time. It's a testament to the fact that delicious, healthy home-cooked meals don't have to be time-consuming or complicated. It's a recipe that I am happy to share with you, and I know it will soon become a staple in your home too. So, give it a try, and let me know how you like it!
