Nando's Peri Peri Chicken Traybake

close up shot of peri peri chicken traybake fresh out the oven

Print Recipe

5 from 2 votes

This Nando's inspired peri peri chicken traybake is packed to the brim with flavour and is so simple to make!

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Course

Cuisine: Portuguese, South African

Servings:

Author: Chris Collins

Cost: £2.50 / $3

Equipment

Large Deep Baking Tray (mine is 30cmx40cm / 12"x16")
Large Mixing Bowl, Tongs & Cling Film (for marinating chicken)
Sharp Knife & Chopping Board
Whisk
Brush

Ingredients

Chicken

2x 25g packets of Nando's Peri Peri Seasoning (see notes)
1/2 tsp Salt
1/4 tsp Black Pepper
2 cloves of Garlic, finely diced then mashed into a paste with the side of your knife
3 tbsp Olive Oil
1 Lime, juice only
1kg / 2lb skin-on bone-in Chicken Thighs (see notes)

Traybake

500g / 1lb Sweet Potato, peeled & diced into large bite-sized pieces
3 Red Peppers, diced into large bite-sized pieces
3 small Red Onions, quartered & peeled
4 cloves of Garlic, lightly crushed (skins left on)
150g / 5.3oz Cherry Tomatoes
150g / 5.3oz Halloumi, diced into small cubes
Olive Oil, as needed
Salt & Pepper, as needed

Instructions

In a large mixing bowl whisk together peri peri seasoning, salt, pepper, garlic, olive oil and lime juice. Add the chicken thighs and toss to fully coat. Tightly cover and marinate in the fridge for as long as you have time for (2 - 24 hours).
In a large deep baking tray combine sweet potato, peppers, onions and garlic with a light drizzle of oil and a pinch of salt and pepper. Spread everything out then nestle in the chicken thighs skin side up. Use a brush to collect any leftover marinade from the bowl and brush it on top of the chicken. Place in the oven for 30mins at 200C/400F.
Remove the tray and baste the chicken in the juices. Tuck in any ingredients that are starting to char, then scatter over the halloumi and cherry tomatoes. Place back in the oven for 15mins, or until the chicken is lightly charred on top and piping hot right through the centre. The tomatoes should be slightly wrinkled and the halloumi should be light golden.
Evenly divide everything for serving, then whisk the liquid left in the pan to combine the fats & juices. Drizzle over that bonus flavour then tuck in and enjoy!

Video

Notes

a) Seasoning - You'll find packets of 'Nando's Peri Peri Rub' in most supermarkets, usually placed near other Nando's products (sauces, jam etc). I use 'Medium', but you can use whatever your spice preference is.

b) Chicken - You could use drumsticks or a mix or drumsticks and thighs, just be vigilant of timing if they are different sizes. You'll also want to flip the chicken drumsticks so both sides get crispy. I don't recommend using breasts, the tray is in the oven too long for them to stay moist.

c) Serving - This is great as it is, but some buttered hunks of bread is always welcome to mop up all those lovely juices. You could even shred the chicken off the bone and make some wraps or pitas!

d) Calories - Whole recipe divided by 4 assuming 1/2 tbsp olive oil for the traybake.

Nutrition