Chicken & Poultry

One-Tray Peri Peri Chicken & Potatoes

Spicy peri peri chicken roasted with crispy potatoes on one tray. Bold flavours from homemade chilli paste, minimal effort, and perfectly golden results every time.

4.5 (11 reviews)
By Ricky Robinson Updated October 22, 2024

This peri peri chicken tray bake is a simple way to bring some bold flavours to your table with very little fuss. The peri peri paste is made by blending fresh chillies, garlic, parsley, coriander, and lemon juice, along with a few spices, creating a punchy marinade for the chicken. Marinating the chicken for a few hours lets the flavours really sink in, though if you have the time to leave it overnight, that works even better.

Once marinated, the chicken roasts with crispy potatoes that soak up all the tasty juices—there's nothing complicated about it.

The chicken goes on top of the potatoes, skin side up, and both roast together in the oven. Drizzling a bit of olive oil on the chicken skin before roasting helps it crisp up nicely, giving you that perfect combination of tender, juicy chicken with golden, crunchy skin.

One-Tray Peri Peri Chicken & Potatoes recipe image
One-Tray Peri Peri Chicken & Potatoes

The potatoes, after an initial head start in the oven, end up soft on the inside with a crispy edge, making them the ideal companion to the spicy chicken. There's no need to keep a close eye on this tray bake once it's in the oven. It's a straightforward recipe, perfect for days when you want something hearty and full of flavour without a lot of effort.

This recipe is all about letting the oven do the work while you enjoy the smell of roast chicken filling the kitchen. It's a good one for any day of the week and can easily be adjusted to suit however many people you're feeding. The combination of tender chicken, crispy skin, and golden potatoes makes for a satisfying meal that doesn't require much hands-on time. Just prepare the marinade, let the chicken rest in the fridge, and the oven takes care of the rest.

One-Tray Peri Peri Chicken & Potatoes

Chicken Chilli Potatoes
Total Time 4 hrs 20 min
Servings 6 servings
Calories 520 cal
Protein 38g

Ingredients

Equipment Needed

  • Large Roasting Tin
  • Oven
  • Mixing Dish
  • Blender

Instructions

  1. 1
    Preheat the oven to 220°C.
  2. 2
    In a blender, combine the red chillies, garlic, parsley, coriander, lemon juice, red wine vinegar, paprika, oregano, sugar, and salt. Blend until smooth to form a paste.
  3. 3
    Place the chicken thighs in a dish and coat them with the peri peri paste, ensuring each thigh is well covered. Marinate in the fridge for at least 3 hours, or overnight for more flavour.
  4. 4
    Put the cubed potatoes in a large roasting tin and drizzle with the garlic-infused olive oil. Roast in the preheated oven for 15 minutes.
  5. 5
    Remove the roasting tin, give the potatoes a shake, and add the marinated chicken thighs on top, skin side up. Season with extra salt and drizzle a bit of olive oil over the chicken skin to help it crisp.
  6. 6
    Return the tray to the oven and cook for 45-60 minutes, until the potatoes are golden and the chicken is cooked through with crispy skin.
  7. 7
    Serve the chicken and potatoes hot, straight from the tray.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Good to know

Tips &
Extras

Keep it fresh

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C for best results to maintain crispy skin.

Plate it up

Serving Suggestions

Serve hot with a crisp green salad or steamed vegetables. A dollop of sour cream or natural yoghurt helps balance the heat.

Rate & Review

4.5 • 11 reviews

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