dinner · dairy-free
Sheet-pan piri piri chicken
Boneless chicken thighs and red bell pepper coated in a lemon, garlic and chile paste with smoked paprika, all roasted on one sheet pan.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Rimmed sheet pan.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 220°C (425°F). Cut the red bell pepper into wide strips and spread them on a rimmed baking sheet.
-
2
Mince the garlic and bird's-eye chile and stir them with the smoked paprika, olive oil, salt and the juice of half the lemon. Spoon a little into a clean bowl and set aside.
-
3
Pat the chicken thighs dry and coat them in the rest of the mixture. Set them among the peppers and roast 20 to 25 minutes, until the thickest part reaches 74°C (165°F).
-
4
Rest the chicken 5 minutes. Spoon the reserved mixture over the peppers and serve with wedges cut from the remaining lemon.
