Peri Peri Chicken Thighs Tray Bake with Veggies

a photo of a blue baking tray from a birds eye view with peri peri marinated chicken thighs, corn, bell peppers

Peri Peri Chicken Thighs Tray Bake with Veggies

Juicy chicken thighs slathered in spicy peri peri sauce, nestled among a rainbow of roasted veggies. It's baked to golden, crispy perfection and shockingly easy to throw together.

note - ingredients can be approximate.

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Prep Time 5

Cook Time 25

Marinating Time 10

Total Time 40

Course Main Course

Cuisine Portuguese

Servings

Calories 643 kcal

Equipment

Large and Deep Baking Tray, 20x30x3cm

Ingredients

3 red chillis, subs Note 1
45 ml (3 tablespoon) lemon, approx.1 lemon
4 sprigs sprigs fresh oregano, leaves only (subs Note 2)
½ red bell pepper / capsicum
4 garlic cloves
60 ml (¼ cups) olive oil

Tray Bake

800 g (1 ¾ lb) Chicken thighs, boneless, approx.6, see note 3
1 ½ red bell pepper / capsicum, approx. 1½
1 green bell pepper / capsicum, approx. 1
2 corn cobs
1 zucchini

Instructions

Preparation

Preheat oven to 200°C (390°F).
Slice: 3 red chillis (optional: remove seeds); ½ red bell pepper / capsicum. Add to food processor or hand blender with 45 ml (3 tablespoon) lemon, 4 sprigs sprigs fresh oregano, 4 garlic cloves, 60 ml (¼ cups) olive oil. Blitz until desired texture.
In a bowl, toss 800 g (1 ¾ lb) Chicken thighs with homemade peri peri sauce. Let it marinate for at least 10 minutes (or overnight).
Slice 2 corn cobs into quarters. Slice 1 ½ red bell pepper / capsicum, 1 green bell pepper / capsicum, 1 zucchini into ½inch pieces.

Bake

In the baking tray, arrange 1 ½ red bell pepper / capsicum, 1 green bell pepper / capsicum, 2 corn cobs, 1 zucchini
Nestle the marinated 800 g (1 ¾ lb) Chicken thighs on top and pour over remaining marinade.
Bake for 25–30 minutes until chicken is cooked through and veggies are soft.

Video

Notes

Note 1 - Chilli's

Adjust these to your spice preference. You can use more chilli, less chilli, or substitute for a hotter or milder variety. If you want the bright red of peri peri chicken, make sure to use a red version.

Note 2 - Oregano

You can substitute with dried oregano, but add more (approx. 1-2 tablespoons) as the flavour will be less pungent in comparison to fresh.

Note 3 - Chicken Thighs

Boneless chicken thighs will cook quicker. If you have bone-in, just know that it may take longer than I have suggested. Best check with a meat thermometer.

Storing

Let it cool at room temp for no more than 2 hours at room temp. Refrigerate for up to 4 days.

Reheat

Oven. Reheat in the oven at 180°C (350°F) for 10–15 minutes.

Microwave. Microwave on 1 minute intervals. Flipping the thigh and rotating the corn each time. It should take approx. 3 minutes.

Stove. Add to stove on medium heat. Moving often. It should take approx. 5-10 minutes to reheat.

Freezing

Freeze in individual portions for up to 6 months and thaw overnight in the fridge.

Nutrition

Calories: 643kcalCarbohydrates: 19gProtein: 36gFat: 48gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 196mgSodium: 170mgPotassium: 918mgFiber: 4gSugar: 9gVitamin A: 2922IUVitamin C: 159mgCalcium: 40mgIron: 2mg

Keyword chicken meal prep, chicken recipe

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