Ingredients
Peri Peri Sauce
- 1 red chili
- 2 peeled garlic cloves
- juice of 1 lime
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp cayenne pepper
- 1 tsp oregano
- 1/2 tsp salt
- 1 tbsp tomato puree
- 2 tbsp olive oil
Chicken and Vegetables
- 1 kg chicken legs (approx. 4)
- 2 onions
- 1 red pepper
Potato Wedges
- 6 potatoes
- sunflower oil (for roasting)
Sriracha Mayo
- 4 tbsp mayonnaise
- 2 tbsp sriracha
- 1 tbsp honey
To Serve
- mixed salad leaves
Instructions
- Make the Peri Peri Sauce: Add all the peri peri sauce ingredients—red chili, garlic, lime juice, smoked paprika, sweet paprika, cayenne pepper, oregano, salt, tomato puree, and olive oil—into a blender. Blitz until the sauce is smooth and well combined.
- Marinate the Chicken: Place the chicken legs in a large bowl and massage them thoroughly with the peri peri sauce so each piece is evenly coated. Cover the bowl and allow the chicken to marinate for at least one hour, though marinating overnight will intensify the flavors.
- Prepare for Roasting: Preheat your oven to 200°C (392°F). Roughly chop the onions and red pepper, then spread them evenly at the bottom of a baking tray. Drizzle the vegetables with olive oil for added flavor and moisture. Place the marinated chicken legs on top of the vegetables.
- Roast the Chicken and Vegetables: Put the baking tray in the preheated oven and roast for around 45 minutes. This will allow the chicken skin to become crispy while ensuring it’s cooked through. The onions and peppers will soften and absorb delicious jus from the chicken.
- Prepare the Potato Wedges: While the chicken is roasting, slice the potatoes into wedge shapes. Spread them out on a separate baking tray, drizzle generously with sunflower oil, and season well with salt and pepper. Roast in the oven for about 45 minutes, turning a couple of times during cooking, until the wedges are crisp and golden brown.
- Make the Sriracha Mayo: In a small bowl, mix together the mayonnaise, sriracha, and honey until smooth and creamy. This spicy and slightly sweet sauce will complement the chicken and wedges perfectly.
- Serve: Once the chicken is cooked, plate it with the roasted onions and peppers, drizzling some of the flavorful cooking juices over the top. Add a handful of mixed salad leaves and serve alongside the crispy potato wedges and a generous dollop of sriracha mayo for dipping. Enjoy your vibrant and hearty meal!
Notes
- For best flavor, marinate the chicken overnight instead of only an hour.
- You can substitute chicken legs with thighs or breasts, but cooking times may vary.
- Adjust the cayenne and sriracha quantity to control the heat level according to your taste.
- Use an instant-read thermometer to ensure chicken is cooked to at least 75°C (165°F) internally.
- Leftover peri peri sauce can be refrigerated for up to 3 days and used as a marinade or dipping sauce.
- To make this dish gluten free, check that mayonnaise and sriracha used are gluten free.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Portuguese-inspired
