Ingredients
4 Fresno chiles, stemmed (see Tip)
4 garlic cloves, peeled
1 lemon, zested and juiced (¼ cup juice)
3 fresh oregano sprigs, plus additional leaves to garnish (or 1 teaspoon dried oregano)
Kosher salt, such as Diamond Crystal
1 teaspoon smoked paprika
¼ teaspoon ground cayenne
½ cup extra-virgin olive oil
3 pounds bone-in, skin-on whole chicken legs or a mix of drumsticks and thighs
2 pounds Yukon Gold potatoes, cut into ½-inch-thick wedges
Directions
1
Make the peri peri sauce: In a blender, combine the Fresno chiles, garlic, lemon zest and juice, oregano, 2 teaspoons salt, smoked paprika and cayenne, and blend until a rough paste forms. With the blender running, slowly pour in the olive oil, blending until fully combined. Reserve ¼ cup of the peri peri sauce for serving.
2
Add the chicken and potatoes to a large bowl. Season generously with 2 to 3 teaspoons salt, tossing to coat. Pour the remaining peri peri sauce over the chicken and potatoes, tossing to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
3
When ready to cook, heat the oven to 450 degrees. Arrange the chicken and potatoes in a large rimmed baking sheet in a single layer, nestling the chicken skin-side up among the potatoes. Bake for 35 to 45 minutes, until the chicken is lightly browned and cooked through and the potatoes are tender.
4
Garnish with a few leaves of fresh oregano (if using). Serve with the reserved peri peri sauce.
Notes
If you want your peri peri sauce to have more heat, you can also blend in a Thai bird’s eye chile.
Description
Peri peri (“pili pili” in Swahili) simply translates to “pepper pepper,” but this traditionally grilled chicken dish has much more flavor than heat. It may have been made globally famous by South African and Portuguese restaurants, but peri peri chicken can trace its origins to Mozambique, which was once a Portuguese colony. As its popularity grew across South Africa and Portugal, so did the variations. In this version, chicken thighs are marinated in a classic peri peri marinade of chiles, garlic, lemon and olive oil, then roasted over a bed of sliced potatoes, which soak up the spicy, lemony drippings. Be sure to reserve a little bit of the peri peri sauce to serve on the side.