One-Pan Portuguese Chicken and Potatoes
Recipe video above. Here is an extra fabulous one-pan baked dinner for you to try! Juicy chicken slathered in a Nando's copycat Peri Peri seasoning, baked on a bed of lemon garlic potatoes that soak up all those tasty chicken drippings. There's plenty of delicious broth too, perfect for mopping up with bread - or just drinking like I do!Feel free to swap some potato for carrot, add cherry tomatoes towards the end, or scatter the finished dish with a handful of rocket (arugula).PS I know 1 hr 5 min bake time sounds long, but it really does take that long for the potatoes.
Servings: 5
Calories: 526cal
Ingredients
- 5 chicken thighs , bone-in, skin-on - about 1.2kg/2.4lb total weight (Note 1)
Portuguese Seasoning:
- 3 1/2 tsp paprika , sweet/regular or smoked
- 1 1/2 tsp garlic powder
- 1 1/2 tsp dried oregano
- 1/2 tsp coriander
- 1/4 tsp cayenne pepper , optional (for faint spiciness)
- 1 tbsp brown sugar (tightly packed)
- 3/4 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
- 1 1/2 tbsp extra virgin olive oil
- 1 1/2 tbsp lemon juice , or white or red wine vinegar or apple cider vinegar
Potato Vegetable Bake:
- 700g / 1.4lb medium waxy potatoes ("washed potatoes", red potatoes, US: Yukon) , skin-on, cut into 5 mm / 0.2" slices (Note 2)
- 1 large red onion , cut into wedges
- 1 large red capsicum / bell pepper , deseeded, cut into large 3.5cm / 1.5" squares
- 6 garlic cloves , crushed using a garlic press
- 2 tsp dried oregano
- 1 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
- 1/4 tsp black pepper
- 2 1/2 tbsp extra virgin olive oil
- 3 tbsp lemon juice
Instructions
ABBREVIATED RECIPE:
- Toss Potato Vegetable Bake ingredients in a roasting pan. Bake 25 minutes at 200°C/390°F (180°C). Coat chicken in seasoning, place on potatoes. Bake 40 min. Serve!
FULL RECIPE:
- Preheat oven to 200°C/390°F (180°C fan-forced).
- Vegetable bake head start- Put all the Potato Vegetable Bake ingredients in a large pan. Toss well to coat, separating the potato slices. Bake for 25 minutes while you prepare the chicken.
- Portuguese Chicken - Mix the Portuguese Seasoning ingredients in a bowl. Add the chicken and turn to coat.
- Bake 2 - Place the chicken on top of the potatoes, tucking the excess skin under to form bundles. Bake for 40 minutes or until the chicken is golden and cooked through.
- Serve the chicken and vegetables with the tasty lemony garlic broth. Bread for mopping is encouraged!
Notes
1. Chicken cut - Bone-in, skin-on thighs works best for this recipe. You could substitute with drumsticks though I'd increase the spices as you'll have more surface area. Marylands (chicken leg quarters) would also be terrific and you can put it in the oven at the same time as the potatoes as they take longer to cook.
Boneless thighs and breast - Not ideal for this recipe but if you really want to use them, add them onto the potatoes for the last 15 minutes, then finish under the grill/broiler on high to get some colour on the chicken.
2. Waxy potatoes - I use these because they hold their shape, but the recipe will really work with any type of potatoes. Just note that starchy potatoes do cook a little faster so they will be a little more fragile.
If your potatoes are a little underdone when the chicken is ready, just loosely cover the chicken with foil and pop the potatoes back into the oven.
Leftovers will keep for 3 days in the fridge, or freezer for 3 months.
Nutrition per serving.
Nutrition
Calories: 526cal | Carbohydrates: 33g | Protein: 50g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 228mg | Sodium: 1058mg | Potassium: 1403mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1570IU | Vitamin C: 51mg | Calcium: 79mg | Iron: 4mg