Try this one-pan Piri Piri chicken for a family dinner and adjust the chili levels to suit your family’s tolerance. You can use a whole chicken instead if you like
INGREDIENTS
1kg bone-in chicken thighs and drumsticks (equal quantities of each saves any arguments)
500g baby potatoes, thickly sliced
2 peppers (1 red, 1 yellow), thickly sliced
200g cherry tomatoes
A handful of coriander leaves, chopped
buttered corn on the cob, to serve
FOR THE MARINADE
1½ tsp smoked paprika
25g light brown soft sugar
1 lime, zested and juiced
1 tsp dried chili flakes (use less if you prefer less heat)
2 garlic cloves, chopped
4 tbsp olive oil
½ bunch of fresh oregano leaves picked, or 1 tbsp dried oregano
1 red chili (optional), deseeded and chopped
1 tbsp red wine or port (optional)
METHOD
STEP 1
Pound all the marinade ingredients with 1 tsp salt using a large pestle and mortar, or blitz in a mini chopper to create a loose paste. Slash each chicken piece a few times, then tip into a bowl and coat in the marinade. Cover and chill for at least 1 hr or up to 24 hrs.
STEP 2
Heat the oven to 220C/200C fan/gas 7. Tip the chicken along with the marinade and potatoes into a roasting tin. Toss together, then arrange the chicken on top of the potatoes, thighs skin-side up. Roast for 35-40 mins until the chicken has browned.
STEP 3
Remove the tin from the oven and mix the peppers in with the potatoes, baste the chicken in some of the juices in the container and turn the drumsticks. Nestle the cherry tomatoes in among the chicken and roast for another 20-25 mins until the chicken is cooked, the skin is crisp and the vegetables are nicely roasted. Scatter with the coriander and some flaky sea salt, if you like, and serve straight from the tin with the buttered corn on the side.