One Pot Peri Peri Traybake

Peri Peri Traybake

Our Peri Peri Traybake is out of this world. Big, bold, punchy flavours coating a wonderful combination of crispy chicken thighs, baked potatoes and juicy sweetcorn, whilst also being super simple to make.

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Cook: 45-60

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Preheat oven to 180°C/ 365°F.
In a large bowl, mix together all ingredients for Peri Peri marinade, then add chicken thighs and mix until coated all over.
Add all veg ingredients to a large baking tray/ dish, then coat with olive oil and smoked paprika, then add 1/2 lemon. Place coated chicken thighs on top of veg, cover tightly with tin foil, then bake for 15 mins.
After 15 mins, remove tin foil and bake for another 30-45 mins. For best results, baste juices at bottom of baking dish over chicken thighs during cook time. I served mine with a quick yoghurt dip made from fat free yoghurt, lemon juice, dried oregano and smoked paprika.

Nutritional Info

Per serving (we recommend serving with rice or bread, not incl. in calories):

Cals – 437

Carbs – 25g

Protein – 28g

Fat – 23g

Ingredients

Serves 4

For the Peri Peri Chicken thighs:

  • 2 tbsp of extra virgin olive oil.
  • 3-4 cloves of garlic - crushed.
  • Tbsp of peri peri seasoning.
  • 1/2 tbsp of smoked paprika.
  • 1/2 tsp of cayenne pepper.
  • Tsp of salt.
  • Black Pepper, to taste.
  • Juice of 1 lemon.
  • Tbsp of red wine vinegar.
  • 4 skin-on, bone-in chicken thighs.

For the traybake:

  • 2 tbsp of extra virgin olive oil.
  • Tbsp of smoked paprika.
  • 400g of baby potatoes - cut in halves.
  • 2 sweetcorn ears - chopped.
  • 2 bell peppers - chopped.
  • 1 red onion - chopped.
  • Tbsp of smoked paprika.
  • 1/2 a lemon.

For the yoghurt dip:

  • 200g fat free yoghurt.
  • Juice of 1/2 a lemon.
  • 1/2 tbsp of dried oregano.
  • tsp of smoked paprika.

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