How to make piri-piri chicken traybake recipe Ingredients Three large sweet potatoes (about 900g), peeled and cut into large chunks Oil, for drizzling Six to eight chicken thighs, skin left on Two ...

Chopped parsley and lemon wedges to garnish Marinade: 1 large shallot, or a thick wedge of onion 2 to 3 garlic cloves, peeled ½ cup Portuguese chile paste 2 teaspoons smoked paprika ¼ cup oil ...

Place the tray in the oven and cook for 45–55 minutes, depending on the size and thickness of the chicken legs, until the skin is crisp and sticky, the meat is cooked and pulls away from the ...

Ingredients 1kg chicken-thigh cutlets (bone in, skin on) 100g Greek yoghurt 2 tsp smoked paprika 3 garlic cloves, peeled and grated on a microplane zest and juice of 1 lemon 2 tsp dried oregano ¼ ...

Using a small sharp knife, cut 3 slashes 1.5cm deep in the thickest part of the chicken. Place the chicken in the marinade and turn well to coat.

Method Prepare the Chimichurri: In a small bowl, combine the parsley, oregano, garlic, and chopped red chilies. Stir in the red wine vinegar, sea salt, and a generous pinch of ground black pepper ...