Spicy Chicken with Roasted Potatoes and Peppers
Main Course
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Cook Time
1 h 35 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This spicy chicken dish is a flavorful and satisfying one-pan meal, perfect for a weeknight dinner or a casual gathering. The chicken is marinated in a vibrant blend of smoked paprika, chili flakes, and fresh oregano, giving it a delicious kick. Roasted alongside baby potatoes, peppers, and cherry tomatoes, the vegetables soak up the flavorful juices, creating a truly delicious and easy meal. I love to serve this with buttered corn on the cob for a complete and satisfying dinner. It's a great way to enjoy a hearty and flavorful meal with minimal cleanup!
Ingredients (15 ingredients)
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1 kg bone-in chicken
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500 g baby potatoes
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2 piece peppers
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200 g cherry tomatoes
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1 handful coriander leaves
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1 piece buttered corn on the cob
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1.5 tsp smoked paprika
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25 g light brown soft sugar
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1 piece lime
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1 tsp dried chilli flakes
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2 clove garlic
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4 tbsp olive oil
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0.5 bunch fresh oregano
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1 piece red chilli
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1 tbsp red wine
Preparation (6 steps)
Prepare the Marinade
Add 1½ tsp smoked paprika, 25g light brown soft sugar, juice of 1 lime, 1 tsp dried chilli flakes, 2 garlic cloves, 4 tbsp olive oil, ½ bunch of fresh oregano leaves, 1 red chilli, 1 tbsp red wine and 1 tsp salt to the mixing bowl. Mix for 10 Sec./Stufe 8 to create a loose paste.
Marinate the Chicken
Slash each chicken piece a few times, then tip into a bowl and coat in the marinade. Cover and chill for at least 1 hr or up to 24 hrs.
Prepare the Vegetables
Preheat the oven to 220C/200C fan/gas 7. Tip the chicken along with the marinade and 500g baby potatoes into a roasting tin. Toss together, then arrange the chicken on top of the potatoes, thighs skin-side up.
Roast Chicken and Potatoes
Roast for 35-40 mins until the chicken has browned.
Add Peppers and Tomatoes
Remove the tin from the oven and mix the 2 peppers in with the potatoes, baste the chicken in some of the juices in the tin and turn the drumsticks. Nestle the 200g cherry tomatoes in among the chicken.
Final Roast
Roast for another 20-25 mins until the chicken is cooked through, the skin is crisp and the vegetables are nicely roasted. Scatter with the handful of coriander leaves and some flaky sea salt, if you like, and serve straight from the tin with the buttered corn on the side.
Finished cooking? Great! 🎉
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Created by
Sophia Williams
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