Watch Neven's Portuguese Food Trails Wednesdays at 8.30pm on RTÉ One.
Ingredients
Serve 4-6
For the piri piri dressing
- 2-3 roasted red peppers, cleaned
- 1 tsp cayenne pepper
- 1 tsp Smoked Paprika
- 2 birds eye chillies (or ½ tsp chilli powder)
- 1 clove garlic
- Small bunch coriander leaves
- Small bunch fresh basil leaves
- Juice of ½ lemon
- 150ml olive oil
- Sea salt
Chicken:
- 4 chicken drumsticks, skin on
- 4 chicken thighs, skin on
Veg:
- 1 large (or 2 medium) sweet potato, peeled & cut into chunks
- 1 red onion, peeled & root left on, cut into wedges
- 1 red pepper, cored, seeds removed and cut into chunks
- 1 yellow pepper, cored, seeds removed and cut into chunks
- 1 green pepper, cored, seeds removed and cut into chunks
- 4 tbsp olive oil
- 2-3 sprigs fresh rosemary
- Sea salt
- 6-8 pieces sprouting broccoli, blanched in boiling water for 3-4 minutes
Method
For the piri piri dressing:
- In a mini chopper/blender mix all the dressing ingredients together
- Transfer to a bowl or kilner jar if not using immediately
For the chicken:
- Cut small incisions in the flesh of the chicken drumsticks & chicken thighs
- Place the chicken in a shallow dish and pour over the prepared Piri Piri dressing, cover in cling film and allow to marinate for 4-5 hours or overnight if time allows
For the tray bake:
- Preheat the oven to 180C (350F/Gas Mark 4)
- On a large baking tray place the sweet potato chunks, red onion wedges and peppers
- Drizzle over the olive oil and season with salt
- Gently place the marinated chicken drumstick & thighs on top of the vegetables and scatter the fresh rosemary around the vegetables
- Season the chicken with sea salt
- Bake in the preheated oven for 20 minutes
- Remove from the oven and place the sprouting broccoli around the vegetables
- Return the traybake to the oven for a further 10-15 minutes until the chicken is cooked through and vegetables are crispy and golden brown
