Description
A fiery and flavorful one-pan wonder featuring juicy peri peri chicken, golden roasted potatoes, sweet red onions, and crispy halloumi cubes, all baked to perfection with a zesty kick.
Ingredients
Scale
- 6 chicken thighs (skinless, bone-in)
- 200g halloumi cheese, cubed
- 500g baby potatoes, halved
- 2 red onions, cut into wedges
- 1 red bell pepper, sliced
- 4 tbsp peri peri sauce
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 lemon, juiced
- Small handful fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 200°C (392°F).
- In a mixing bowl, combine chicken thighs, baby potatoes, red onion, red bell pepper, peri peri sauce, olive oil, minced garlic, salt, and pepper.
- Spread the mixture onto a parchment-lined baking tray in an even layer.
- Bake for 25 minutes, then remove from oven and add halloumi cubes.
- Return to the oven and bake for an additional 15–20 minutes until chicken is cooked through and halloumi is golden.
- Finish with lemon juice and a sprinkle of fresh parsley before serving.
Notes
- Let chicken marinate in the peri peri sauce ahead for deeper flavor.
- Add the halloumi halfway through baking to keep it from overcooking.
- Soak the potatoes in cold water for 15 minutes for extra crispiness.
Nutrition
- Serving Size: 1 tray portion
- Calories: 520
- Sugar: 5g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg
Keywords: peri peri chicken, halloumi traybake, one pan chicken recipe, spicy chicken bake