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Peri Peri Chicken Traybake
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5 from 9 votes

Peri Peri Chicken Traybake (Nandos Copycat)

Love Nando's Peri Peri chicken? Then you are going to ADORE this Peri Peri Chicken Traybake! Simply coat chicken and vegetables in my easy homemade Peri Peri Marinade… then throw everything into one tray and roast for 45 minutes. Quick, easy, super tasty… and best of all, only one pan to wash up!
Course Main Course
Cuisine British, Portuguese, South African
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Calories 469kcal
Author Eb Gargano

Ingredients

Peri Peri Marinade:

  • 1 tablespoon olive oil
  • 2 teaspoons chilli flakes
  • 4 cloves garlic grated or crushed
  • Juice of 2 limes
  • 2 teaspoons smoked paprika
  • 2 teaspoons oregano
  • ½ teaspoon salt
  • Black pepper to taste

Traybake:

  • 8 chicken thighs or legs (skin on and bone in)
  • 3 (bell) peppers (mix of red/yellow/orange) cut into thick slices
  • 2 red onions cut into thick wedges

To serve:

  • Your choice of Parmentier Potatoes, Nandos Spicy Rice, Homemade Chips or Sweet Potato Wedges
  • Green Salad
Metric - US Customary

Instructions

  • Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
  • Mix together all the marinade ingredients in a large bowl.
  • Turn the chicken thighs/legs in the marinade and place on a large oven tray. (See note 1.)
  • Place the peppers and onions into the marinade, turn to coat and place on the oven tray.
  • Ensure everything is well spread out on the oven tray. (Use 2 oven trays if necessary.)
  • Place the oven tray into your preheated oven and roast for 40-45 minutes, until the chicken is cooked all the way through and the vegetables are slightly charred round the edges.
  • Serve with your choice of Parmentier Potatoes, Nandos Spicy Rice, Homemade Chips or Sweet Potato Wedges, and a green salad.

Video

Notes

  1. If you have more time available, you can marinate the chicken for up to 24 hours. Simply turn the chicken in the marinade until all the pieces are well coated, pile up all the chicken in the marinade bowl, cover with clingfilm and place in the fridge for as long as you have available – up to a maximum of 24 hours. Then continue with the recipe as written.
  2. Suitable for freezing.
  3. Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 469kcal | Carbohydrates: 17g | Protein: 34g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 128mg | Sodium: 434mg | Potassium: 691mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3855IU | Vitamin C: 131mg | Calcium: 73mg | Iron: 3mg