Peri Peri Chicken with Roasted Potatoes
Juicy roasted chicken thighs and crisp-edged potatoes are coated in a bright, spicy peri-peri sauce made with red pepper, garlic, lemon, paprika, and chili.
Prep: 20 min · Cook: 45 min · Yield: 4 · Method: Oven
Ingredients
- 2.5 pounds bone-in, skin-on chicken thighs
- 1.5 pounds yukon gold potatoes
- 1 large red bell pepper
- 5 garlic cloves
- 1 large lemon
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons kosher salt
- 0.5 teaspoon black pepper
Cooking instructions
- Heat the oven to 425°F. Cut the potatoes into 1-inch chunks and pat the chicken dry. Season the chicken and potatoes with 1 teaspoon of the salt and the black pepper. (about 10 min) — 425°F
- Blend the red bell pepper, garlic, juice and finely grated zest of the lemon, olive oil, paprika, red pepper flakes, and remaining 1 teaspoon salt until mostly smooth. Reserve 1/4 cup of the sauce for serving, keeping it separate from the raw chicken. (about 5 min)
- Toss the potatoes with half of the remaining sauce on a large rimmed baking sheet. Arrange the chicken skin-side up among the potatoes and spread the rest of the sauce over the chicken. (about 5 min)
- Roast until the potatoes are browned and tender and the chicken reaches at least 165°F in the thickest part, about 40 to 45 minutes. For crisper skin, broil for 1 to 2 minutes, watching closely. (about 45 min) — 425°F
- Rest the chicken for 5 minutes, then serve with the reserved peri-peri sauce and roasted potatoes. (about 5 min)