Sheet-pan Portuguese piri-piri chicken recipe, a real feast that needs minimum preparation and effort, yet can feed the whole family. Just get everything on the tray, oven on, and dinner’s ready.
I have quite a few chicken recipes on my blog, and l love all of them. I always try to come up with easy recipes that can be ready fairly quickly and easily. But this one has become by far my favourite. It’s so simple, but flavourful and filling. If you hate doing the washing up, like l do, then you’ll be happy that there is one dish only to be dealt with afterwards. Or, if you have one of those life-saver disposable foil tray, even better, no hassle whatsoever.
Root vegetables are perfect with any roast. They are cheap, but so nutritious and usually kids like them. I do know how fussy little ones can be when it comes to eating vegetables. Oh, l do know! I really don’t like these vegetables boiled, they are quite bland and tasteless, but roast them, and that’s a completely different story. They become so flavourful and tasty.
The first time l tried piri-piri chicken was in Nando’s, the famous Portuguese restaurant with the best chicken in the whole wide world. Their chips are not to be missed either, l always eat so much when l get there. Not quite sure if their recipes have some sort of secret ingredients, but luckily their sauces have now become available in some supermarkets too. So l took a shortcut here and used their sauce, rather than making it myself. The chicken is so tender and succulent, not a single bit dried. A delicious meal that l really enjoyed!
Sheet-pan Portuguese piri piri chicken recipe, a delicious meal to feed the whole family.
- 7 skinless chicken thighs
- 120 ml piri-piri sauce (4 oz)
- 200 g baby potatoes (1/2 lb)
- 1 large parsnip
- 2 large carrots
- 1 red onion
- 5 garlic cloves
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp dried rosemary
- black pepper to taste
- lemon wedges optional
Place the chicken thighs in a large dish, pour over the piri-piri sauce, mix well to coat, then leave to marinate for 15 minutes.
Preheat the oven to 200 degrees C (390 degrees Fahrenheit).
Peel the baby potatoes, carrots and parsnip, give them a good rinse, then cut the parsnip and carrots in chunks.
Bring a pan of salty water to the boil and add the vegetables, letting them simmer for 5 minutes.
Drain the water, then arrange the chicken thighs and vegetables on a large baking tray.
Scatter around the unpeeled garlic cloves, dried rosemary, drizzle the olive oil over the vegetables, and season with salt and pepper.
Bake for about an hour, making sure you flip the chicken thighs and vegetables over half the way through. You can also add the onion at that point, cut in wedges.