One-pan Piri-Piri Chicken Dinner
One-Pan Piri-Piri Chicken dinner is easy to make and very tasty. It’s one of my favorite recipes. If you love spicy food, you will LOVE it!
A while back, I shared an amazing recipe for Piri-Piri Chicken, which has become one of our current favorite spicy chicken recipes. Today, I’ve got another great recipe for you, which is perfect for a mid-week dinner. This One-Pan Piri-Piri Chicken Dinner is packed with flavor and is super simple to make. Cooked with a new version of the Piri Piri sauce, the chicken is so tender it melts in your mouth as soon as you take a bite. And the vegetables are seasoned to perfection and all so yummy!
The second main ingredient Yucca is a show stopper. Creamy, slightly sweet, and crispy is a better choice than potatoes. The peppers and onions blend very well with everything, making it a super delicious meal to eat any weeknight.
The ingredients for the One-Pan Piri-Piri Chicken Dinner
The Piri-Piri Chicken recipe without the yucca is a quick and easy chicken dish you can make on a weeknight. It’s low carb, Paleo, Whole30, and keto-friendly.
For the Chicken
- Bone-in chicken thighs (equal size if possible) – or a combination of thighs and legs
The vegetables
- Yucca root, thickly sliced: depending on the size, you might need 1 or 2
- Yellow and Red, thickly sliced
- Salt and Pepper or Noubess Garlic and Herb Seasoning
- Olive Oil
For the marinade
- It is best to use a good olive oil brand to make this recipe.
- Cayenne pepper – no substitution here – Cayenne pepper is better than, for example, habanero powder. It is also better for your stomach lining during digestion.
- Smoked paprika – I have used regular, sweet, and smoked paprika. My favorites are sweet and smoked paprika.
- Dark or Light brown sugar: whichever you have in your pantry will work. The chicken will either be darker or lighter in color depending on the brown sugar you use.
- Salt, you can use Himalayan salt or kosher salt.
- Freshly ground black pepper is best instead of the store-bought and already grounded black pepper.
- Crushed Red Pepper Flakes: use as much or as little as you want.
- Dried Oregano is easier to find than fresh. If you have fresh, use about half a bunch.
- Fresh Garlic Cloves: best not to substitute this ingredient. Root vegetables taste better with fresh garlic and powdered garlic.
- Lime or lemon: the zest and juice are both parts of the recipe.
The Piri Piri seasoning adds a delicious spicy flavor to the chicken thighs and vegetables. You can use any bone-in chicken thighs for this recipe – skinless or with skin. The meat will be juicy and tender. If you don’t like spicy food, leave out the hot red pepper flakes from the seasoning mix and adjust the amount of paprika for your taste buds.
Just a note, this Piri-Piri seasoning is different from the one previously shared. You can change the marinade to your liking. Or use any of the Noubess Seasoning Blends.
Notes and Tips The One-Pan Piri-Piri Chicken Dinner
- For the chicken pieces, you can use both thighs and legs. Halfway through cooking, flip the legs so all sides could get browned.
- The yucca slices must be soaked prior to roasting. This will help them retain their moisture.
- Substitute the yucca with potatoes. I personally prefer this dish with yucca. The combination tastes much better in my opinion. Season with oil, salt, and pepper or Noubess Garlic and Herb Seasoning or any other seasoning blends of your choice.
- For the peppers, I would not suggest using green peppers. They have a stronger taste and are not ideal for roasting. Red, yellow, and orange peppers are sweeter and have a more appetizing flavor.
- It is best to buy, yucca roots that are slim; they are easier to peel and slice.
- If you notice that the yucca and chicken are a bit dry, baste with the pan juices or spray with oil.
- If the yucca slices are turning brown too quickly, cover the pan loosely with aluminum foil.
While we only touched on one-pan meals, there are many recipes for quick, healthy dishes that you can make in just one pan. We hope you’ll also check out the other one-pan recipes, and let us know what you think!
One-pan Piri-Piri Chicken Dinner
Ingredients
- 6 chicken thighs or a combination of thighs and legs
- 1 – ½ pound Yucca Roots about 1-2, thickly sliced
- 2 peppers 1 red, 1 yellow, thickly sliced
- A handful of parsley leaves chopped
- Good olive oil
For the marinade
- 1½ tsp smoked paprika
- 2 tbsp light brown soft sugar
- 1 lime zested and juiced
- ½ tsp salt more or less to taste
- 1 tsp dried chili flakes use less if you prefer less heat
- 2 garlic cloves chopped
- 4 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp red wine vinegar
Instructions
- Add all the marinade ingredients to a food processor and blend to a smooth texture. Alternatively, pound all the dry marinade ingredients – add them to a bowl and mix together with the lemon juice and red wine vinegar. Set aside.
- Clean the chicken your preferred way. After rinsing, pat dry with paper towels. With a knife, slash each chicken piece a few times. Place the chicken pieces into a bowl and coat with the marinade. Cover and marinate for at least 1 hr or overnight.
- To prepare the yucca roots, with a vegetable peeler or a knife, remove the thick skin and the ends. Slice thickly, rinse and place in a bowl. Add enough water to cover the yucca and let soak for about 20 minutes. When ready, drain the water and put it in a bowl. Season with salt and pepper and a little olive oil, and place the bottom of the prepared baking dish or pan.
- Heat the oven to 400 degrees F.
- Arrange the chicken on top of the yucca slices, thighs skin-side up (if you left the skin on). Roast for 35-40 mins until the chicken has browned.
- Season the sliced peppers with salt and pepper and olive oil.
- Remove the baking dish from the oven and arrange the peppers around the chicken pieces. Baste the chicken pieces with some of the juices in the baking dish. Roast for another 20-25 mins until the chicken is cooked and the vegetables are nicely roasted. Scatter with the parsley on top and serve straight from the dish.
Notes
- For the chicken pieces, you can use both thighs and legs. Halfway through cooking, flip the legs so all sides could get browned.
- The yucca slices must be soaked prior to roasting. This will help them retain their moisture.
- Substitute the yucca with potatoes. I personally prefer this dish with yucca. The combination tastes much better in my opinion.
- For the peppers, I would not suggest using green peppers. They have a stronger taste and are not ideal for roasting. Red, yellow, and orange peppers are sweeter and have a more appetizing flavor.
- It is best to buy, yucca roots that are slim; they are easier to peel and slice.
- If you notice that the yucca and chicken are a bit dry, baste with the pan juices or spray with oil.
- If the yucca slices are turning brown too quickly, cover the pan loosely with aluminum foil.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
