peri peri & lime chicken tray bake
peri peri & lime chicken tray bake
weeknight dinner
Servings: 4
Ingredients
- 2 tsp Pimp my Mayo Peri Peri & Lime spice
- 4 Chicken thighs bone-in, skin-on
- 2 tbsp Olive oil
- 400 g baby potatoes halved
- 2 Red peppers cut into wedges
- 1 Lemon sliced into rounds
- Salt to taste
- Crusty bread tp serve
Instructions
- Preheat oven to 200 °C. Rub chicken thighs all over with olive oil and coat generously with Pimp my Mayo Peri Peri & Lime spice. Leave to sit for 5 minutes.
- Arrange baby potatoes, peppers and red onion in a large roasting tray. Drizzle with a little olive oil and season lightly.
- Nestle the spiced chicken on top of the vegetables, tuck lemon slices and cherry tomatoes around the edges and roast for 35-40 minutes until the chicken is golden and cooked through.
- Rest for 5 minutes, then serve straight from the tray with crusty bread to soak up the juices.
