Spice up your dinner routine with this Peri Peri Chicken Traybake with Herby Potatoes and Pea Shoot Salad recipe. This dish combines the fiery taste of Peri Peri chicken with the comforting texture of herby potatoes, promising a dining experience that’s both exciting and satisfying.
The star of this dish is the Peri Peri chicken traybake, cooked until it’s tender and bursting with flavour. The chicken is marinated in a Peri Peri sauce, adding a delightful depth of flavour to the meat.
Adding a touch of comfort to the dish are the herby potatoes. These potatoes, roasted until they’re golden and crispy, are mixed with herbs, offering a satisfying crunch and a comforting taste.
To balance out the richness of the dish, the recipe includes a serving of pea shoot salad. The salad, with its fresh pea shoots and tangy dressing, adds a refreshing contrast to the meal.
This Peri Peri Chicken Traybake with Herby Potatoes and Pea Shoot Salad recipe is an excellent choice for those nights when you want a meal that’s spicy, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a baking tray, garlic press, bowl and a plate.
Peri Peri Chicken Traybake with Herby Potatoes and Pea Shoot Salad
Print RecipeIngredients
- 1 Garlic Clove
- 450g Potatoes
- Dried Oregano
- Peri Peri Seasoning
- 15g Honey
- 2 Chicken Breasts
- 15ml Cider Vinegar
- 125g Baby Plum Tomatoes
- 40g Pea Shoots
- Mayonnaise
- 1 tbsp Olive Oil for the Dressing
Instructions
Step 1: Start with Veg Prep
Start by preheating your oven to 200°C. Get your garlic peeled and grated (or you can use a garlic press if you have one). Take your potatoes and chop them into roughly 2cm chunks – no need to peel them. Place these potato chunks onto a large, low-sided baking tray. Drizzle them with oil, season with salt, pepper and the oregano. Toss everything together to ensure they’re well coated, then spread them out in a single layer. If necessary, use two baking trays – you want the potato chunks nicely spread out.
Step 2: Chicken Preparation
In a large bowl, combine the peri peri seasoning, garlic, and half of the honey. Add a drizzle of oil, season with salt and pepper, and mix everything together to form a paste. Add the chicken to this mixture and ensure it’s well coated in the paste. Then, place the chicken onto another baking tray. Remember to wash your hands after handling raw chicken and its packaging.
Step 3: Time to Roast
Once the oven is hot, place the tray with potato chunks on the top shelf and the tray with chicken on the middle shelf. Let them roast until they turn golden and the chicken is cooked through, which should take about 25-30 mins. A key point to remember: the chicken is cooked when it’s no longer pink in the middle.
Step 4: Whip Up the Dressing
In another large bowl, combine the cider vinegar, olive oil (see ingredients for the amount), and the remaining honey. Season this mixture with salt and pepper, mix well, and set it aside. This will be your salad dressing.
Step 5: Finishing Touches
While everything is cooking, take a breather! Just before you’re ready to serve, add the tomatoes and pea shoots to the bowl with the dressing and toss well to coat. If anyone prefers their salad plain, remember to keep a portion of salad aside before dressing.
Step 6: Time to Serve
When everything is ready, divide the potato chunks between your plates. Serve the chicken alongside the pea shoot salad, with a dollop of mayo for dipping. Enjoy your meal!
