Peri Peri Chicken and Potatoes Tray Bake

This spicy and fiery flavors of peri peri marinade renders a tender, juicy chicken along with potatoes, all roasted to perfection on a single tray.

You can add a medley of colorful vegetables to the tray, to make it a visual and healthy treat. The peri peri marinade, with its blend of chili, garlic, and citrus, infuses the chicken with a tantalizing heat that’s delish.

Ideal for weeknight dinners or weekend gatherings, this Peri Peri Chicken Tray Bake is super easy to prepare and bursting with flavor. Simply marinate, arrange on a tray, and bake – you’ll have a delicious, fuss-free meal that’s sure to impress.

Peri Peri Chicken and Potatoes

6 chicken legs (skin on or off – I’d suggest skin on) or 800gm chicken cut
2 large potatoes cut into wedges

For the marinade:
1/2 a medium onion
3 cloves of garlic
1/4 cup olive oil
2 tbsp lemon juice
2 tbsp white distilled vinegar
1 tsp salt
1/2 tsp kashmiri chilli powder
1/2 tsp coarse ground black pepper
1/2 tsp paprika
4-5 dry red chillies ( also called peri peri chillies – piripiri)

In a blender or grinder, add the marinade ingredients and puree until smooth. Pour over the chicken and marinate for ateast half n hour. The more time it sits in the marinade, the better.

Preheat oven to 190C. Line a baking tray with baking paper. Place the chicken pieces in one single layer. Add the potato wedges into the remaining marinade and toss together. Add any other veggies if you prefer. Place the potatoes around the chicken in the lower rack of the oven and bake for 40-45 mins until tender, charred and ready. Start checking on it from 30 mins. Do not open the oven until then. To check the doneness of the chicken, insert a knife into the thickest part of the chicken, if the juices run clear, it is ready.