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peri peri chicken plated with salad and potatoes

Sheet Pan Peri Peri Chicken and Potatoes

You can make this uber flavorful Portuguese sauce up to 24 hours in advance and let the chicken hang out in the marinade in the fridge. To make this low FODMAP, simply omit the garlic and shallot. I made it without both and it was still fabulous.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Author Phoebe Lapine

Ingredients

  • 1 small red bell pepper seeded, roughly chopped
  • 1 small shallot roughly chopped
  • 1 small garlic clove
  • 1 Fresno or other small red chili pepper seeded and chopped (see note)
  • 1/4 cup fresh parsley or cilantro leaves plus more for garnish
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons red wine vinegar
  • Olive oil
  • Sea salt
  • 8 bone-in skin-on chicken thighs
  • 1 1/2 pounds baby yukon gold or new potatoes sliced 1/2 inch thick

Instructions

  1. Preheat the oven to 425 degrees F.
  2. In a small food processor, combine the bell pepper, shallot, garlic, hot pepper or harissa (see note), parsley or cilantro, paprika, lemon juice, vinegar, 1 tablespoon of olive oil and 1 teaspoon salt. Puree until smooth.
  3. In a large mixing bowl, toss the chicken with 1 cup of the piri piri sauce until well coated. Cover the chicken and marinate on a counter for 20 minutes, or for up to 24 hours in the fridge.
  4. Meanwhile, on a parchment lined baking sheet toss the potatoes with 1 tablespoon olive oil and 1/2 teaspoon salt. Arrange in an even layer and nestle the chicken thighs among them. If they have to sit on top, that’s fine. Roast the chicken in the oven for 30 minutes, until the potatoes are tender and the skin is starting to crisp.
  5. Turn on the broiler and transfer the pan to the top rack in your oven. Broil for 5 minutes, or until the chicken skin is lightly charred.
  6. Transfer the chicken and potatoes to a serving platter and serve alongside the excess sauce (see note), and a light salad.

Recipe Notes

If you can’t find a hot red pepper, you can either sub 1 jalapeno for a slightly less vibrant sauce, or 1 tablespoon harissa, which is the route I went.
I love the combination of the raw pepper sauce and the caramelized marinade, but if you prefer a warmer more developed sauce, simply heat the excess sauce in a small saucepan and reduce for 5 minutes, or until slightly thickened.