Peri Peri Chicken Traybake Recipe | olivemagazine

a silver oven tray filed with chicken topped with chopped herbs and lemon wedges

2 tbsp olive oil
1 tbsp smoked paprika
½ tbsp ground coriander
1 tsp chilli powder
(depending on how spicy you like it)
1 tsp dried oregano
4 garlic cloves
crushed
1 lemon
juiced and zested, plus wedges to serve
1.1kg pack chicken thighs and drumsticks
flat leaf parsley
to serve

Method

step 1
Combine the oil with the dried spices, herbs, garlic, lemon zest and juice in a small bowl, seasoning well.
step 2
Put the chicken in a large roasting tin then spoon over the spice paste. Use your hands to massage in well, then leave to marinate in the fridge, covered, for at least 1 hour, or overnight if possible.
step 3
Heat the oven to 200C/180C fan/gas 6. Remove the chicken from the fridge 20-30 mins before cooking then transfer to the oven and bake for 45-50 mins until cooked through, turning once halfway. Serve sprinkled with the parsley.