Peri Peri Chicken and Vegetables

Written by Tamara Willner
Medically reviewed by 

1 min read
Last updated November 2019

Made all in one tray, this recipe is simple to put together with minimal cleanup. It’s also a great dish to have for leftovers.

 

 

Recipe: Peri Peri Chicken and Vegetables

Prep and cooking time: 1hr 10 mins

Serves: 4

 

Ingredients

  • 1 tbsp olive oil
  • 1 whole medium chicken
  • 1 lemon
  • 300g potatoes, cut into chips
  • 125ml medium peri peri sauce
  • 3 red peppers, cut into chunks
  • 2 courgettes, cut into chunks
  • 2 red onions, cut into chunks
  • 1 large handful fresh coriander

 

Method

  1. Preheat the oven to 200°C/180°C fan.
  2. Lightly oil a large roasting tray with 1 tbsp of oil.
  3. Place the chicken, breast side up, in the tray, and stuff the cavity with the lemon. Arrange the potatoes around the chicken, and season with salt and pepper.
  4. Brush the chicken with 2/3 of the peri peri sauce and roast for 30mins.
  5. Meanwhile, mix together the rest of the vegetables with a little salt, pepper, and the remaining peri peri sauce.
  6. Remove the chicken and glaze with the juice from the bottom of the roasting tray. Turn the potatoes and add in rest of the vegetables, cook for another 20-30mins.
  7. Check the chicken is cooked by piercing the biggest part of the thigh with a skewer or knife. If the juices run clear, it’s done. If it’s cloudy or pink, return to the oven for another 10-15mins.
  8. Sprinkle with coriander and serve.
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