Peri Peri Chicken & Halloumi Traybake

When you’re craving something spicy, savory, and irresistibly satisfying, this Peri Peri Chicken & Halloumi Traybake hits all the right notes. With golden roasted potatoes, juicy chicken coated in zesty peri peri sauce, and caramelized red onions tucked alongside chunks of salty halloumi, every bite feels like a flavor-packed reward after a long day. The aromas that fill the kitchen while it roasts are almost too good to bear, and the crispy edges of the cheese and veggies? Pure magic.

Behind the Recipe

This dish was born from one of those weeknights where I wanted something bold but didn’t want to spend hours in the kitchen. I had a block of halloumi staring at me from the fridge, a jar of peri peri sauce that needed love, and some chicken thighs just waiting to be roasted. What started as a “use what I have” dinner turned into a repeat favorite in our house. The spicy sauce caramelizes beautifully in the oven, and the squeaky halloumi takes on this golden, crispy edge that’s utterly addictive.

Recipe Origin or Trivia

Peri peri, also spelled piri piri, originates from Africa and was made popular in Portuguese cuisine through colonial influence. The fiery chili sauce is now a global favorite, known for its tangy, smoky heat. Halloumi, on the other hand, is a traditional Cypriot cheese that holds its shape when cooked, making it perfect for roasting. Combining both in one pan makes for a delicious cultural crossover that’s hearty, flavorful, and totally fuss-free.

Why You’ll Love Peri Peri Chicken & Halloumi Traybake

You’re going to love this one because it brings together punchy flavors, a mix of textures, and pure ease in one baking tray.

Versatile: Swap the veggies or adjust the spice level depending on what you’ve got or who you’re feeding.
Budget-Friendly: Simple ingredients that won’t stretch your wallet.
Quick and Easy: Throw everything into one tray and let the oven do the work.
Customizable: Add bell peppers, corn, or even some chickpeas for extra heartiness.
Crowd-Pleasing: The flavor combo is a guaranteed hit at the table.
Make-Ahead Friendly: Prep everything ahead, then pop it in the oven when ready.
Great for Leftovers: Tastes even better the next day in wraps or salads.

Chef’s Pro Tips for Perfect Results

To make sure every bite is bursting with flavor, here are a few things I’ve learned along the way:

1. Marinate the chicken ahead of time to let the peri peri sauce soak in deeper.
2. Cut your potatoes small and even so they cook at the same rate as the chicken.
3. Add the halloumi halfway through cooking to keep it crispy, not rubbery.
4. Finish with a squeeze of lemon right out of the oven for brightness.
5. Use a parchment-lined tray for easier cleanup and less sticking.

Kitchen Tools You’ll Need

You don’t need fancy tools, just the basics:

• Large Baking Tray: For roasting everything evenly.
• Sharp Knife: To slice your veggies and cheese cleanly.
• Mixing Bowl: To toss the chicken and potatoes in sauce.
• Tongs or Spatula: To flip ingredients mid-bake if needed.
• Zester or Grater: For that finishing lemon zest if desired.

Ingredients in Peri Peri Chicken & Halloumi Traybake

It’s the harmony of these few simple ingredients that makes this dish sing. Each one brings its own flavor and texture.

1. Chicken Thighs (skinless, bone-in): 6 pieces – Juicy and flavorful, perfect for roasting.
2. Halloumi Cheese: 200g block, cubed – Adds a salty, chewy bite that crisps beautifully.
3. Baby Potatoes: 500g, halved – Roasts to golden perfection and soaks up the sauce.
4. Red Onions: 2, sliced into wedges – Sweetens as it roasts and adds depth.
5. Red Bell Pepper: 1 large, sliced – Brings color and natural sweetness.
6. Peri Peri Sauce: 4 tbsp – The star of the show, spicy and tangy.
7. Olive Oil: 2 tbsp – Helps everything roast up crisp and golden.
8. Garlic Cloves: 3, minced – Adds a warm, savory note.
9. Lemon: 1, juiced – Brightens the entire dish.
10. Fresh Parsley: Small handful, chopped – For a final pop of color and freshness.
11. Salt and Black Pepper: To taste – Essential seasoning.

Ingredient Substitutions

Need to swap something out? No problem.

Chicken Thighs: Boneless thighs or drumsticks.
Halloumi: Paneer or firm tofu for a vegetarian spin.
Red Onions: White or yellow onions.
Peri Peri Sauce: Harissa or a mix of chili paste and vinegar.
Red Bell Pepper: Any color bell pepper or zucchini.

Ingredient Spotlight

Peri Peri Sauce: A vibrant chili-based sauce that brings smoky heat, tang, and a bit of sweetness. It’s the backbone of this recipe.

Halloumi Cheese: This cheese doesn’t melt, which means it gets golden and crispy in the oven while staying firm inside.

Instructions for Making Peri Peri Chicken & Halloumi Traybake

This traybake is all about layering flavor with ease. Here’s how we bring it to life:

1. Preheat Your Equipment:
   Set your oven to 200°C (392°F) and let it fully preheat while you prep the tray.
2. Combine Ingredients:
   In a large bowl, toss the chicken thighs, baby potatoes, red onion wedges, and red pepper slices with the peri peri sauce, olive oil, garlic, salt, and pepper.
3. Prepare Your Cooking Vessel:
   Line a large baking tray with parchment paper for easy cleanup and spread the mixture out in an even layer.
4. Assemble the Dish:
   Bake for 25 minutes, then remove the tray and gently tuck in the halloumi cubes among the other ingredients.
5. Cook to Perfection:
   Return to the oven and roast for another 15–20 minutes until the chicken is golden, the veggies are tender, and the halloumi is crisp at the edges.
6. Finishing Touches:
   Squeeze fresh lemon juice over the tray and sprinkle with chopped parsley.
7. Serve and Enjoy:
   Serve hot straight from the tray with some crusty bread or a fresh side salad.

Texture & Flavor Secrets

What makes this dish so moreish is the contrast. The creamy insides of roasted potatoes meet the crisp, caramelized edges of halloumi. Juicy, spicy chicken brings the heat, while the sweet roasted onion and bell pepper mellow things out. The bright lemon and fresh herbs at the end tie everything together.

Cooking Tips & Tricks

Just a few quick things to keep in mind:

• For extra crispy potatoes, soak them in cold water for 15 minutes before roasting.
• If your peri peri sauce is mild, add a pinch of chili flakes for extra heat.
• Don’t overcrowd the tray or the ingredients will steam instead of roast.

What to Avoid

No one wants a soggy or bland traybake. Here’s what to steer clear of:

• Skipping the oil – it helps with browning and flavor.
• Adding halloumi too early – it will turn rubbery if overcooked.
• Using too much sauce – it can drown the ingredients and prevent crisping.

Nutrition Facts

Servings: 4
Calories per serving: 520

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

You can chop the veggies and marinate the chicken a day in advance. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 180°C (356°F) until hot and crispy again. Avoid microwaving if you want to keep the textures.

How to Serve Peri Peri Chicken & Halloumi Traybake

Serve it right from the tray to keep it rustic and easy. Pair it with a lemony green salad, some couscous, or warm pita bread. A drizzle of yogurt or sour cream on top can cool things down if it’s too spicy.

Creative Leftover Transformations

Don’t let leftovers go to waste. Try these fun ideas:

• Make a spicy wrap with lettuce and tzatziki.
• Chop and mix into a grain bowl with rice or quinoa.
• Turn it into a cheesy peri peri quesadilla.

Additional Tips

• Roast at the bottom of the oven if you want extra crispiness.
• Let it rest for 5 minutes before serving so the juices settle.
• Double the recipe if you want guaranteed leftovers.

Make It a Showstopper

Garnish with thinly sliced fresh chili, extra parsley, and lemon wedges. Serve on a wooden board with small side dishes around for a casual but stunning table presentation.

Variations to Try

• Veggie Version: Skip the chicken and use cauliflower florets or tofu.
• Extra Protein: Add chickpeas or white beans.
• Cheesy Twist: Add grated cheddar during the last 10 minutes.
• Herb Swap: Use coriander instead of parsley.
• Mediterranean Vibe: Add olives and cherry tomatoes.

FAQ’s

Q1: Can I use boneless chicken?

Yes, boneless thighs work great and cook a bit faster.

Q2: Is it very spicy?

It depends on your peri peri sauce. Choose a mild or hot version to suit your taste.

Q3: Can I make it ahead?

Yes, prep everything ahead and just bake when ready.

Q4: What can I serve this with?

A salad, rice, or warm flatbread works perfectly.

Q5: Can I freeze it?

Cooked leftovers can be frozen, though halloumi may change texture slightly.

Q6: How do I reheat it?

Oven is best to keep the textures crisp. 180°C (356°F) for about 10–15 minutes.

Q7: Can I use store-bought peri peri sauce?

Absolutely. Choose one with ingredients you enjoy.

Q8: Will kids like it?

Use a mild sauce and they’ll love the cheesy, roasted goodness.

Q9: What if I don’t have halloumi?

Use paneer or a firm cheese that doesn’t melt.

Q10: Can I double the recipe?

Yes, just use two trays so nothing gets overcrowded.

Conclusion

This Peri Peri Chicken & Halloumi Traybake is the kind of dish that brings people to the table fast. It’s bold, comforting, and comes together with very little effort. Whether you’re feeding a crowd or just meal prepping for the week, trust me, it’s worth every bite.

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