Frango Piri-Piri no Forno (Oven-Baked Piri-Piri Chicken)
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Ingredients
- 800 g bone-in chicken thighs
- 4 tbsp piri-piri sauce
- 4 garlic cloves
- 1 lemon, zested and juiced
- 500 g baking potatoes, cut into wedges
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 533 kcal
- Protein
- 36.3 g
- Carbohydrate
- 22.8 g
- of which sugars
- 2.5 g
- Fat
- 31.8 g
- of which saturates
- 7.9 g
- Fibre
- 4.3 g
- Salt
- 0.70 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Mix the piri-piri sauce, garlic, lemon zest and juice together and rub over the chicken.
- 2
Toss the potato wedges with the olive oil and spread in a roasting tin, then nestle the chicken among them.
- 3
Roast for 40-45 minutes, turning the potatoes once, until the chicken is cooked through with no pink remaining and the potatoes are golden and tender.
- 4
Rest for 5 minutes before serving.
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