Recipes
Peri-Peri Bone-In Chicken with Roasted Potatoes
Bone-in chicken rubbed with peri-peri, garlic and smoked paprika, roasted on one pan with Yukon gold potatoes.
- Calories
- 600kcal
- Protein
- 51g
- Carbs
- 32g
- Fat
- 30g
- Total, 10 min active
- 45min
- Servings
- 4
Nutrition is per serving.
Ingredients
Chicken
- 1.1 kg (2.5 lb) bone-in, skin-on split chicken breasts, 3–4 pieces
- 120 ml (½ cup) bottled peri-peri sauce, divided
- 3 garlic cloves, grated
- 2 tsp smoked paprika
- 1 tbsp olive oil
- Juice of ½ lime
- 1 tsp kosher salt
Potatoes
- 680 g (1.5 lb) Yukon gold potatoes, cut into ¾ in pieces
- 1 tbsp olive oil
- ¾ tsp kosher salt
- ½ tsp black pepper
To finish
- Small handful of cilantro, chopped
- ½ lime, cut into wedges
Steps
- Heat the oven. Heat the oven to 450°F with a rack in the upper third. Line a large sheet pan with foil.
- Cut the chicken. With a heavy knife or kitchen shears, cut each split breast in half crosswise through the bone. Smaller pieces cook in about 30 minutes.
- Season. Stir together half the peri-peri sauce (60 ml), the garlic, smoked paprika, olive oil, lime juice and salt. Rub it all over the chicken, including under the skin.
- Arrange the pan. Toss the potatoes with the olive oil, salt and pepper. Spread them on the sheet pan and set the chicken among them, skin side up, with space between pieces.
- Roast. Roast 28–32 minutes, stirring the potatoes once halfway, until the skin is browned and the thickest piece reads 160°F next to the bone.
- Glaze and rest. Brush the chicken with the remaining peri-peri sauce and rest 5 minutes. Toss the potatoes in the pan juices.
- Serve. Carve the meat off the bone if you like, divide into 4 portions, and serve with the potatoes, cilantro and lime wedges.
Notes
- Thick pieces: if the chicken isn’t at 160°F by 32 minutes, take the potatoes off the pan and give the chicken 5 more minutes.
- Nutrition: assumes the skin is eaten. Removing it saves about 80 kcal and 9 g fat per serving.