We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Made this bold, smoky Peri Peri chicken from scratch and baked it right on top of crispy roasted potatoes — SO good. The sauce is a vibrant blend of red chili pepper, red bell pepper, and lemon juice, creating a spicy, tangy base that clings to the chicken as it bakes. The roasted potatoes soak up the flavors, turning golden and crispy beneath the tender chicken. Adjust the heat to your liking by adding more...
Want to keep this recipe for later? We can email it to you!
Blend red chili pepper, red bell pepper, lemon juice, olive oil, garlic, chili powder, paprika, cumin, salt, pepper, and honey in a food processor until smooth.
Pour the blended sauce into a pan, bring to a light boil, then simmer for 20–30 minutes until the flavors deepen.
Chop potatoes and roast at 400°F for 20 minutes until crispy and golden.
Cover chicken legs in the prepared sauce, place them on top of the roasted potatoes, and bake for another 30 minutes at 400°F until the chicken is cooked through and the skin is crispy.
Want to keep this recipe for later? We can email it to you!
Adjust the heat by adding more chili peppers or leaving more seeds in for a spicier sauce.
For a milder sauce, use fewer chilies or substitute with more red bell pepper.
How can I make the sauce spicier?
Add more chili peppers or leave more seeds in the sauce.
How can I make the sauce milder?
Use fewer chilies or replace some with more red bell pepper.
Can I use chicken breasts instead of legs?
Yes, but adjust the cooking time as chicken breasts may cook faster.
What if I don't have a food processor?
You can use a blender or finely chop the ingredients and mix them well.
Can I prepare the sauce in advance?
Yes, the sauce can be made a day ahead and stored in the refrigerator.
