If you’re looking for something healthy and easy to make for dinner tonight that will transport you to the beautiful country of Portugal, may I suggest trying this easy Piri Piri chicken with roasted veggies? Best marinated a day in advance, this Portuguese chicken recipe doesn’t take long to make and always comes out super juicy. I love how the vegetable roast alongside the Piri Piri chicken in the excess fat to perfection until their exterior is crunchy and their insides are soft. Since Piri Piri sauce can be a little spicy and very juicy make sure to pair the chicken and veggies with a simple side like a helping of rice for a well-rounded authentic Portuguese chicken dinner.
Want to try making your own Piri Piri Mix at home? Check out Chef Mireille’s Piri Piri Spice Blend Recipe!
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INGREDIENTS:
Serves 2 people
- Piri Piri Chicken Glaze -
4 TBSP of Olive Oil
3 Garlic Cloves - pressed
2 TBSP of Piri Piri Spice Mix - For premade I like the clubhouse Piri Piri spice mix or the Farm Boy Mix however you can also check out Chef Mireille’s Piri Piri Spice Blend Recipe and make it at home!
2 TBSP of Lemon Juice
1 TSP of Lime Zest
Salt and Pepper
Whole Chicken - butterflied (mine was about 3.5 lbs) or you can use chicken thighs or quarters
- Roasted Veggies -
2-3 Yukon Potatoes - washed and cut in large pieces. I like to put my cut potato pieces in water while I prep all my ingredients so they don’t oxidize and turn colour. Drain water before use.
2 TBSP of Olive Oil
2 TSP of Piri Piri Spice Mix
Salt and Pepper
1 Large Carrot - chopped roughly
2-3 Shallots - chopped roughly
3 Lemon Slices or Wedges
- Garnish -
Parsley
- Fun Tools -
Meat thermometer
LOOKING FOR A MAIN DISH? CHECK OUT THESE OTHER RECIPES!
DIRECTIONS:
The first thing to do is marinate the chicken, preferably for a minimum of 4 hours or better yet overnight. In order to do so you must create the glaze.
Heat up the olive oil for your chicken glaze in a sauce pan and add in pressed garlic. Once they become fragrant (about 2 minutes) add in your Piri Piri spice mix, lemon juice, lemon zest, salt and pepper. Stir and set aside to cool.
Wash and dry your chicken before coating it with the glaze. Make sure to coat both sides of the chicken well before covering with plastic wrap and storing in the fridge. Alternatively, you can also do this in a zip lock bag if you can find one big enough.
When you are ready to start cooking, preheat oven to 375F on convection roast (if you don’t have the setting, roast or bake is fine) and remove your chicken from the fridge. Place chicken and all the glaze in the middle of a sheet or roasting pan.
Next, toss your potatoes in olive oil, Piri Piri mix, and salt and pepper until evenly coated. Place potatoes in the sheet pan surrounding the chicken along with roughly chopped carrots and shallots. Garnish with lemon slices before roasting in the oven for 45-55 minutes on the middle rack or until tender.
If you have a meat thermometer the minimum for chicken is 165. You can use it to check if the chicken is done or you can check manually by cutting into it to see if it’s pink inside. If the chicken is done and the potatoes are not, feel free to take the chicken out of the sheet pan and cover it with aluminum foil to keep warm before placing the veggies back in the oven until they become tender.
When potatoes are ready, add chicken back in and serve!
Enjoy!
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I hope you enjoyed this Piri Piri Chicken Portugues chicken recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!
