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Peri Peri Spiced Chicken Thigh Traybake
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad

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It only takes 10 minutes to prep this Peri Peri Chicken Thigh Traybake, then everything goes straight into the oven while you dress the salad for an easy dinner that gives you time back!

Tags:
Family Friendly
•Prepped in 10
•Low Carb
•New
Allergens:
Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Garlic Clove

450 grams

Potatoes

1 sachet(s)

Peri Peri Seasoning

(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)

4 unit(s)

British Chicken Thighs

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

125 grams

Baby Plum Tomatoes

50 grams

Baby Leaf Mix

Not included in your delivery

1.5 tbsp

Olive Oil for the Marinade

1 tbsp

Honey

1 tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3742 kJ
Energy (kcal)894 kcal
Fat46.5 g
of which saturates9.9 g
Carbohydrate59.4 g
of which sugars13.7 g
Dietary Fibre6.1 g
Protein51.5 g
Salt1.75 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

PDF
Prep your Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press). Chop the potatoes into 2cm chunks (no need to peel).

Pop the potato chunks onto a large baking tray. Drizzle with oil and season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Flavour the Chicken
2

In a large bowl, mix the peri peri seasoning, garlic and olive oil for the marinade (see pantry for amount). Season with salt and pepper.

Add the chicken and turn to coat in the marinade, then pop onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Get Roasting
3

Roast the chicken on the middle shelf until golden and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Mix the Dressing
4

Meanwhile, in another large bowl, add the cider vinegar, half the honey and the olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, then mix well.

Halve the baby plum tomatoes and add to the dressing. Mix together, then set aside.

Make your Salad
5

Just before you're ready to serve, add the baby leaves to the dressing bowl and toss well to coat. 

Serve
6

When everything's ready, slice your chicken widthways into 2cm thick slices. Drizzle the remaining honey over the chicken.

Serve your chicken alongside the potatoes.

Share the tomato and baby leaf salad between your plates and finish with a dollop of mayo for dipping (see pantry for amount).

Enjoy!

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