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Peri Peri Chicken Tray Bake

Peri Peri Chicken Tray Bake

with Wedges and Peri Mayo

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Peri Peri. The Portuguese marinade so delicious, they named it twice. We’ve given this traditionally fiery sauce a milder, family-friendly flavour and combined it with honey, red wine vinegar, oregano and oil for a taste that won’t disappoint. With minimal prep time and washing uo, this is a great min-week winner. Clean plates all round.

Allergens:SulphitesEggMustard

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 sachet

Tomato Puree

1 pot(s)

Peri Peri Seasoning

1 sachet

Red Wine Vinegar

(ContainsSulphites)

1 pot(s)

Oregano

1 sachet

Honey

1 unit(s)

Corn on the Cob

1 unit(s)

Red Onion

4 unit(s)

Chicken Drumstick

1 pack(s)

Potato

1 sachet

Mayonnaise

(ContainsEgg, Mustard)

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1707 kJ
Energy (kcal)408 kcal
Fat15.0 g
of which saturates2.0 g
Carbohydrate50 g
of which sugars13.0 g
Protein18 g
Salt4.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Bowl
Baking Tray
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C and line a large baking tray with baking paper (you may need two). Mix the tomato purée, half the peri peri seasoning, the red wine vinegar, dried oregano, honey and olive oil (see ingredients for amount) in a mixing bowl. Season with a pinch of salt and pepper. Halve the corn on the cob by running a knife firmly around the middle then snapping in half with your hands. Peel the red onion then chop into quarters.

2

Put the corn, onion and chicken drumsticks in the bowl with the marinade and use your hands to ensure they get thoroughly coated in the marinade. Transfer the entire contents of the bowl to your prepared baking tray(s) and spread out so it is in one even layer. TIP: Don't overcrowd the tray - everything needs enough space to get nice and crispy so use two trays if necessary. i IMPORTANT: Remember to was your hands and equipment a er handling raw meat.

3

Chop the potato into wedges about 2cm wide and pop on another lined baking tray. Drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the middle shelf of your oven until golden, 30-35 mins. Turn halfway through cooking.

4

At the same time, roast the chicken and veggies on the top shelf until cooked and nicely crisp, 30-35 mins. Again, turn halfway through cooking. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

5

Meanwhile, divide the mayonnaise between two small bowls. Leave one plain and stir the remaining peri peri seasoning into the other. Set aside. Now is your time to do any clearing up while the food takes care of itself!

6

When ready to serve, divide the Peri Peri tray bake between your plates and serve some wedges alongside. TWIST IT UP: You have two dips to choose from, the plain mayo or some peri peri mayo for more adventurous eaters! Serve and enjoy!