Piri-Piri Roast Chicken with Potatoes

Chicken thighs marinated in chili, garlic, lemon and paprika, roasted with potatoes and served with a crisp salad.

Ingredients

For 4 servings.

• 2 lb boneless skinless chicken thighs
• 1/4 cup olive oil
• 1 lemon
• 4 cloves garlic, minced
• 1 tsp red pepper flakes
• 2 tsp paprika
• 1 tsp dried oregano
• 1 tbsp wine vinegar
• 1 1/2 tsp salt
• 2 lb potatoes, cut into wedges
• 1 head romaine lettuce
• 2 tomatoes
• 1/2 red onion, sliced

Method

1. Heat the oven to 425°F. Mix 3 tbsp of the oil with the lemon juice, garlic, chili, paprika, oregano, vinegar and 1 tsp of salt, and coat the chicken.
2. Toss the potatoes with the rest of the oil and salt on a sheet pan and roast for 15 minutes.
3. Add the chicken to the pan and roast for 25 minutes more, until cooked through and charred at the edges.
4. Chop the lettuce, tomatoes and onion into a salad and serve alongside.

Diets and allergens

Nutrition per serving

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