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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:

  1. In a mini chopper/blender mix all the dressing ingredients together
  2. Transfer to a bowl or kilner jar if not using immediately

For the chicken:

  1. Cut small incisions in the flesh of the chicken drumsticks & chicken thighs
  2. 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:

  1. Preheat the oven to 180C (350F/Gas Mark 4)
  2. On a large baking tray place the sweet potato chunks, red onion wedges and peppers
  3. Drizzle over the olive oil and season with salt
  4. Gently place the marinated chicken drumstick & thighs on top of the vegetables and scatter the fresh rosemary around the vegetables
  5. Season the chicken with sea salt
  6. Bake in the preheated oven for 20 minutes
  7. Remove from the oven and place the sprouting broccoli around the vegetables
  8. 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