Piri piri chicken baking tray

Chicken and vegetables:

• 1 kg chicken thighs and drumsticks with bone (equal amounts)
• 500 g baby potatoes, cut into thick slices
• 2 bell peppers (1 red, 1 yellow), thickly sliced
• 200 g cherry tomatoes
• Handful of coriander leaves, chopped

For the marinade:

• 25 g light brown caster sugar
• 1 lime, zest and juice
• 4 tsp The Spice Club Piri Piri Mix
• 2 cloves garlic, finely chopped
• 4 tbsp olive oil
• ½ bunch fresh oregano, leaves picked (or 1 tbsp dried oregano)
• 1 red chili pepper (optional), deseeded and finely chopped
• 1 tbsp red wine or port (optional)

Step 1: Make the marinade

• In a bowl, combine the light brown sugar, lime juice and zest, The Spice Club Piri Piri Mix, chopped garlic, olive oil, oregano, chilli (if using), and red wine or port. Stir well.

Step 2: Marinate the chicken

• Place the chicken thighs and drumsticks in a large bowl or freezer bag. Pour the marinade over it, making sure all the chicken pieces are well coated.
• Cover and marinate in the refrigerator for at least 1 hour, for best flavor, marinate overnight.

Step 3: Prepare the one-pan dish

• Preheat the oven to 200°C.
• Place the potato slices, peppers and cherry tomatoes in a large baking dish or baking sheet. Drizzle with olive oil and season with salt and pepper.
• Remove the chicken from the marinade and place the chicken pieces on top of the vegetables. Pour the remaining marinade over it.

Step 4: Roasting

• Roast the chicken and vegetables in the preheated oven for 35-40 minutes, or until the chicken is golden brown and cooked through and the potatoes are tender.

Step 5: Serving

• Remove the dish from the oven, garnish with chopped coriander and serve immediately.