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One-pan Portuguese Chicken and Potato Bake

One-pan Portuguese Chicken and Potato Bake

Recipe Book: Favourite Recipes

A fabulous one-pan baked dinner featuring juicy chicken slathered in a Nando's copycat Peri Peri seasoning, roasted on a bed of lemon garlic potatoes that soak up all the delicious chicken drippings.
Dinner Main Course Bake Instant Pot High-Protein American

Ingredients

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Cooking for
5 people

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    Chicken

    Portuguese Seasoning

    Potato Vegetable Bake

    Preparation


    1

    Preheat oven to 200°C/390°F.

    2

    Place all the Potato Vegetable Bake ingredients in a large pan. Toss well to coat, separating the potato slices.

    3

    Bake for 25 minutes.

    4

    While potatoes bake, mix the Portuguese Seasoning ingredients in a bowl. Add the chicken and turn to coat.

    5

    Place the chicken on top of the potatoes, tucking the excess skin under to form bundles.

    6

    Bake for 40 minutes or until the chicken is golden and cooked through.

    7

    Serve the chicken and vegetables with the tasty lemony garlic broth.

    Notes

    Bone-in, skin-on thighs work best for this recipe.
    If using boneless thighs or breast, they need less oven time; add them onto the potatoes for the last 15 minutes and finish under the grill/broiler.
    Leftovers will keep for 3 days in the fridge, or freezer for 3 months.
    Serve with bread for mopping up the sauce.

    • Oven Temp

      200 C
    • Prep Time

      15 min
    • Cook Time

      1 min
    • Serves

      5 people
    • Calories

      526
    Recipe By

    Recipe By

    Nagi Maehashi

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