One Tray Peri Peri Chicken

Organisation: Lyndi Cohen (aka The Nude Nutritionist)

Preparation: 5

Cooking time: 45

Serves: 4

Type of recipe: Healthy, Main Meal, Gluten Free

Recipe

This one tray peri peri chicken bake brings vibrant flavors and colorful ingredients together in a single, fuss-free meal. With juicy chicken thighs marinated in a blend of Portuguese spices, tomato paste, and honey, and surrounded by hearty sweet potatoes, bell peppers, sun-dried tomatoes, and corn, this dish is both wholesome and delicious. Perfect for busy nights, it requires minimal prep but delivers maximum flavor, offering a balanced meal with a hint of lemony freshness. Simply bake, serve, and enjoy!

Ingredients

2 tbsp Portuguese chicken seasoning
1 tbsp tomato paste, concentrate
1 lemon
1 tbsp extra virgin olive oil
1 tbsp honey
500 g chicken thigh fillets
400 g sweet potato, cut into small pieces (size of dice)
150 g sun-dried tomatoes, drained
1 red capsicum (bell pepper), thinly sliced
2 corn cobs, halved
1 red onion, sliced in 8 ways

Method

Preheat oven to 180C (355F).
Combine 1 Tbsp of Portuguese seasoning with tomato paste, 1 Tbsp lemon juice, oil, and honey to make a marinade. Rub over chicken.
Place chopped vegetables into a lined baking tray and sprinkle with remaining seasoning. Add chicken pieces to the tray. Add the remaining lemon to the tray (optional).
Bake in the oven uncovered for 45 minutes.