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Peri Peri Chicken with Roasted Vegetables and Mashed Potato
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Peri Peri Chicken with Roasted Vegetables and Mashed Potato

1 h 10 minServes 4Nutri-Score C€€
from @foodinfivemins19 imports1 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (bone in)Meat4 pieces
  • Cajun seasoningSpices45 ml
  • garlic powderSpices5 ml
  • onion powderSpices5 ml
  • chilli powderSpices2.5 ml
  • paprikaSpices5 ml
  • olive oilPantry45 ml
  • lemon (juiced)Produce0.5 pieces
  • peppers (red, yellow and green, chopped)Produce3 pieces
  • tomatoesProduce300 g
  • red onion (chopped)Produce1 piece
  • garlic (cloves, whole)Produce5 pieces
  • spinach (handful)Produce1 piece
  • baby potatoes (peeled and chopped)Produce750 g
  • Parmesan (grated)Dairy50 g
  • milkDairy30 ml
  • salted butterDairy30 g

per serving

Nutrition

660kcal

Carbs
47 g
Proteins
37 g
Fat
36 g
Adapt tools

what you’ll use

Tools

  • Baking tray
  • Oven
  • Stockpot
  • Potato masher
  • Colander

step by step

Method

  1. Season the chicken

    • Combine the chicken thighs with the Cajun seasoning, onion powder, garlic powder, chilli powder, paprika, olive oil and lemon juice.
    • Mix well, then set aside to let the flavours infuse.
    Step 1

  2. Prepare the vegetables

    • Place the peppers, tomatoes, red onion and garlic cloves into a baking tray.
    Step 2

  3. Roast the chicken and vegetables

    • Place the seasoned chicken on top of the vegetables.
    • Roast in the oven at 200 °C fan for 45–50 min, until the chicken is golden and the potatoes are tender, or in the air fryer at 190 °C for 30–35 min.
    Step 3

  4. Mash the potatoes

    • Peel and chop the potatoes, then boil until fork-tender and drain.
    • Mash with the butter, milk and Parmesan until smooth and creamy.
    Step 4

  5. Finish the vegetables

    • Locate the roasted garlic and use a fork to squeeze out the flesh, discarding the skin.
    • Stir the garlic through all the vegetables along with the fresh spinach.
    Step 5
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