Portuguese piri piri style chicken

  • Preparation 25 min
  • Cooking 1 h 35 min
  • Servings 4 to 6
  • Freezing Absolutely



  • 2 red bell peppers cores removed, sliced
  • 2 peeled red onions, cut into large chunks
  • 3 bird’s eye chilies, seeds removed, thinly sliced
  • 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 bag (680 g) baby potatoes
  • 5 chicken thighs
  • Salt and pepper from the mill



  • Preheat the oven to 375°F (190°C).
  • On a large baking sheet, put the peppers, onions, peppers, garlic, smoked paprika, olive oil, salt and pepper and mix. Put in the oven and cook for 30 minutes. Stir halfway through cooking. Pour into a blender with the juice at the bottom of the plate.
  • In the blender, add the lemon zest and juice, rosemary, cider vinegar, salt and pepper and purée. Add a little olive oil if the mixture is too thick.
  • In a saucepan filled with salted boiling water, cook the potatoes for 5 minutes and drain.
  • In the bottom of a large roasting pan, put the chicken thighs and distribute the potatoes all around. Pour half the sauce over the chicken and potatoes, spread well then season with salt and pepper.
  • Preheat the oven to 400°F (204°C).
  • Put the roasting pan in the oven 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.