20-Min Piri Piri Chicken & Roasted Potatoes
Charred chicken thighs coated in a fiery piri piri paste of chilies, garlic, and lemon, served alongside crispy roasted potatoes. Bold, smoky, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 whole red hot chilies (fresh, seeds removed for less heat), roughly chopped
- 4 whole garlic cloves
- 1 whole lemon
- 8 whole chicken thighs, bone-in skin-on
- 1.5 lb baby potatoes, halved
- 1 tbsp paprika
- 3 tbsp olive oil
Instructions
- 1
Blend chilies, garlic, lemon juice, paprika, and 1 tbsp olive oil into a fiery paste.
- 2
Coat chicken thighs generously with piri piri paste. Toss potatoes with remaining 2 tbsp oil and salt.
- 3
Heat a large skillet over medium-high. Working in batches, sear chicken skin-side down 4 minutes until golden.
- 4
Flip chicken and scatter potatoes around the pan. Cook 5 minutes until potatoes begin to color.
- 5
Cover, reduce heat to medium, and cook 6 minutes until chicken reaches 165°F internally.
- 6
Serve hot with lemon wedges and fresh cilantro if you have it.
Tools you’ll need
- blender or food processor
- 12-inch skillet with lid
- instant-read thermometer
- cutting board and knife
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