Oven-Ready Portuguese-Style Piri Piri Chicken
with Veggies, Potatoes and Cilantro-Yogurt SauceCalories
:
550 kcalProtein
:
42g proteinTotal
:
35 minutesDifficulty
:
EasySpicy
Allergens:
- Milk
- Egg
- Sesame
- Soy
- Sulphites
- Tree nuts
- Wheat
- Mustard
- Peanuts
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
270 g
Chicken Thighs
2 unit(s)
Russet Potato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
7 g
Cilantro
6 tbsp
Yogurt Sauce
(Contains: Milk)
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
1 unit(s)
Beef Broth Concentrate
1 unit(s)
Egg
(Contains: Egg)
Nutrition facts
Calories550 kcal
Fat17 g
Saturated Fat5 g
Carbohydrate60 g
Sugar11 g
Dietary Fiber7 g
Protein42 g
Cholesterol245 mg
Sodium870 mg
Potassium1750 mg
Calcium225 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- Core, halve, then cut pepper into 1/2-inch slices.
- Peel, then cut onion into 1/2-inch slices.
- To the baking tray, add potatoes, peppers, onions and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking trays, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Chili-Cumin Spice Blend, then toss to coat.
2
- Roast in the middle of the oven for 12-14 min, remove from the oven and flip. (NOTE: For 4 servings, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
3
- Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and remaining Chili-Cumin Spice Blend.
- Using a silicone brush, brush chicken with Piri Piri Sauce.
4
- Once potatoes have been flipped, add chicken to the baking trays and drizzle 1/2 tbsp (1 tbsp) oil over top. Return to the oven for another 12-14 mi, until potatoes are tender and chicken is cooked through.**
5
- While the chicken bakes, finely chop cilantro.
- In a small bowl, combine yogurt sauce and half the cilantro.
6
- Divide potatoes, veggies and chicken between plates.
- Drizzle yogurt-cilantro sauce over top, then sprinkle with remaining cilantro.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The spicy piri piri sauce paired well with the sweet peppers, though some felt the overall flavour was milder than expected for a Portuguese-style dish.
- Ease of prep: Instructions were straightforward and the one-pan format made prep simple; some reviewers noted the oven temperature and timing may need adjusting for fully cooked potatoes.
- Suggestions: Add an extra potato or two per serving for a more satisfying meal, and consider doubling the yogurt sauce. A squeeze of lemon zest over the top and stirred into the yogurt adds a bright finish.
- Portions: Several reviewers found the portion size too small, particularly noting that one potato for two servings felt insufficient.
