Neven’s Piri-Piri Chicken Tray Bake

Wed, 16 September 2026

Many of you will know that I spend a lot of time in Portugal decompressing and enjoying family life. If there is one dish that I always look forward to having, it’s got to be the exceptional

piri-piri chicken. This is a much simpler version that you can enjoy at home.

Serves 4–6

+ 1 red chilli, seeded and chopped

+ 2 large garlic cloves, chopped

+ juice and finely grated rind of 1 lime

+ 1 tbsp smoked paprika

+ 2 tsp dried oregano

+ 1 tsp dried chilli flakes

+ 1 tbsp red wine vinegar

+ 2 tbsp light brown sugar

+ 4 tbsp extra virgin olive oil

+ 8 bone-in and skin-on chicken thighs

+ 500g baby potatoes

+ 1 large red pepper, seeded and thinly sliced

+ 1 yellow pepper, seeded and thinly sliced

+ 200g cherry tomatoes on the vine

+ 1 tbsp roughly chopped fresh flat-leaf parsley

+ sea salt and freshly ground black pepper

+ fresh green salad, to serve

Put the chilli, garlic, lime rind and juice in a mini food processor, then add the smoked paprika, oregano, chilli flakes, vinegar, sugar and olive oil.

Blend to a thick paste and season with salt and pepper.

Slash the chicken skin a few times, then put the thighs in a bowl. Mix in the piri-piri marinade, and marinate for at least 1 hour – up to 2 days is even better.

Preheat the oven to 200ºC (400ºF/Gas Mark 6). Tip the chicken, along with the marinade, into a large baking tin.

Add the potatoes and toss together to evenly combine, then arrange the chicken on top and roast for 30 minutes until the chicken has started to brown.

Remove the tin from the oven and mix in the peppers, making sure they are covered in all the juices. Baste the chicken and nestle the tomatoes around it, then roast for another 30 minutes until the chicken is golden brown and cooked through and the vegetables are lightly charred.

Scatter over the parsley and serve straight to the table with a nice fresh green salad.