Method

1. 01

   Prepare the Chicken3 min

   Pat the 800 grams of chicken thighs dry with kitchen paper. Score the skin a couple of times on each thigh to help the marinade penetrate and the skin crisp up. Place them in a large bowl or a resealable bag.

2. 02

   Make the Piri Piri Marinade7 min

   Finely chop the 4-6 Bird's eye chillies (remove seeds for less heat) and 4 garlic cloves. In a small bowl, combine the chopped chillies and garlic with 1 teaspoon smoked paprika, 1 teaspoon dried oregano, the zest and juice of 1 lemon, 2 tablespoons red wine vinegar, 3 tablespoons olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Mix well to form a paste.

3. 03

   Marinate the Chicken3 min

   Pour the prepared Piri Piri marinade over the chicken thighs, ensuring each piece is thoroughly coated. Massage the marinade into the scored chicken. For best results, cover and refrigerate for at least 30 minutes, or up to 4 hours. If time is short, marinate whilst preparing vegetables.

4. 04

   Preheat Oven and Prepare Vegetables7 min

   Preheat your oven to 200°C (180°C fan / Gas Mark 6). Core and deseed the 1 red and 1 yellow bell pepper, then cut them into thick strips. Peel and cut the 1 red onion into wedges. Toss the peppers and onion with a drizzle of olive oil, a pinch of salt, and pepper on a large baking tray.

5. 05

   Roast Vegetables10 min

   Place the baking tray with the seasoned peppers and onion into the preheated oven. Roast for 10 minutes until they begin to soften and slightly char at the edges. This gives them a head start before adding the chicken.

6. 06

   Add Chicken to Roasting Tray2 min

   Carefully remove the baking tray from the oven. Arrange the marinated chicken thighs among the roasting vegetables, ensuring they are skin-side up and not overcrowded. If necessary, use a second tray.

7. 07

   Finish Cooking25 min

   Return the tray to the oven and cook for a further 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 74°C) and the skin is golden brown and crispy. Baste once or twice during cooking with the tray juices if desired.

8. 08

   Rest and Serve3 min

   Once cooked, remove the tray from the oven. Loosely tent the chicken with foil and allow it to rest for 5 minutes before serving. Garnish with 2 tablespoons of fresh chopped coriander.