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peri peri chicken

Sheet Pan Peri Peri Chicken

Estee
Tender Peri Peri Chicken in a delicious homemade spicy sauce, served with roast potatoes and caramelised leeks.
Cook Time 1 hr
Course chicken
Cuisine middle eastern
Servings 4 servings

Ingredients
  

Peri Peri Chicken Sauce

  • 4 chicken breast
  • 2 fresh red birds eye chilies
  • 1 onion, peeled and cut in quarters
  • 4 cloves garlic
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 tsp sweet red paprika
  • 1 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1 tsp lemon zest
  • 2 TBSP lemon juice(juice from half a lemon)

Roast Potatoes

  • 7 potatoes
  • 1 large sweet potato
  • 2 TBSP olive oil
  • 1 tsp salt
  • 1 tsp dried thyme

Caramelised Leeks

  • 1 leek
  • 5 cloves garlic, chopped
  • 2/4 cup olive oil
  • rind from half a lemon(peel the outer yellow off with a small knife)
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions
 

Peri Peri Chicken Marinade

  • Preheat oven to 200C.
    Cut chicken breasts in half and pound to equal thickness throughout.
    Arrange in a dish or ziplock bag.
    In the bowl of a food processor fitted with the "S" blade, add all peri peri ingredients, besides the chicken. Pour sauce over chicken, cover and let marinade while we prep potatoes.

Roast Potatoes

  • Peel potatoes if desired. I like to leave half for those who like with skin on! Slice in half lengthwise. Scrub the sweet potato and also slice in half lengthwise. Toss in a bowl with olive oil, salt, and thyme until all potatoes are seasoned.
  • Arrange facedown on a sheet pan and roast for 25 minutes.

Caramelized Leeks

  • Slice leek into rings and add in an even layer to a pan. Season with oil, thyme, salt, pepper, lemon rind, and garlic cloves. Cook on a very low flame, tossing about every 15 minutes, until caramelised, about 40 minutes.

Chicken

  • After the potatoes have started roasting and the leeks are cooking, add the chicken to a seperate sheet pan. The marinade will let off a lot of water so i like to cook the chicken seperately from the potatoes so the potato bottoms can get caramelized.
    Add the sheet pan to the shelf above the potatoes in the oven and turn the oven to the grill setting, still on 200 C.
    Grill for 45-60 minutes. After about 30 minutes, flip chicken and drizzle over 1 Tablespoon of honey on the chicken breasts. Continue to cook until just turning golden and inside is nice and juicy, but cooked through.
    Check on the potatoes once the chicken goes in and remove when they are fork tender and the bottoms are caramel colored, around when you flip the chicken.

To Serve

  • Arrange chicken on a serving platter and the potatoes on the other side. Spoon over the Caraemlized leek confit . There will be extra confit- place that in a little bowl to serve as well, its delicious!