Oven baked Portuguese peri peri chicken

  • Preparation 25 min
  • Cooking 1 h 35 min
  • Servings 4
  • Freezing Absolutely

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Ingredients

  • 2 red bell peppers, cores removed, sliced
  • 2 peeled red onions, cut into large chunks
  • 1 bird’s eye chili, seeds removed, thinly sliced, or more to taste
  • 3 large garlic cloves, peeled, crushed
  • 1 tablespoon (15 ml) smoked paprika
  • 1/4 cup (60 ml) olive oil
  • Juice and zest of 1 lemon
  • 1/2 teaspoon (2.5 ml) dried rosemary
  • 1/4 cup (60 ml) cider vinegar
  • One 1.5 lb (680 g) bag of baby potatoes
  • 5 whole chicken legs, thigh and drumstick (about 9 oz / 250 g each, 2.75 lb / 1.25 kg total)

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Preparation

  • Preheat the oven to 400°F (200°C).
  • On a large baking sheet, add the bell peppers, onions, chili, garlic, smoked paprika and olive oil. Season with salt and pepper and toss. Bake for 30 minutes, stirring halfway through. Transfer to a food processor along with the juices left on the sheet.
  • Add the lemon zest and juice, rosemary and cider vinegar to the processor. Season with salt and pepper and blend to a purée. Add a little olive oil if the mixture is too thick.
  • In a pot of salted boiling water, cook the potatoes for 5 minutes and drain.
  • In the bottom of a large roasting pan, lay out the chicken legs and scatter the potatoes all around. Pour half the sauce over the chicken and potatoes, spread it well, then season with salt and pepper.
  • Put the roasting pan in the oven, still at 400°F (200°C), and cook for 30 minutes. Remove from the oven, add the rest of the sauce all over and toss the potatoes.
  • Return to the oven for 30 minutes, or until the chicken is cooked through and the top is lightly browned.