Peri Peri Chicken Tray Bake
If you’re looking for a vibrant, flavorful dish that’s both easy to make and utterly satisfying,…
Equipment
- Shallow Dish
- Sheet Pan
- Oven
Ingredients
Ingredients
- 2 tablespoonolive oil
- 4 chicken breasts
- 2 tablespoonPeri Peri seasoning- see note 1
- 2 onions- see note 2
- 2 sweet potatoes
- 4 mini corn on the cobs- see note 3
- 2 tablespoonolive oil
- 1 tablespoonPeri Peri seasoning- see note 1
- Fresh cilantro
- 1 red chili
Instructions
Instructions
- Put the 4 chicken breasts in a shallow dish. Pour over 2 tablespoons olive oil and sprinkle with 2 tablespoons Peri Peri seasoning. Turn each breast several times so all sides are evenly coated. If the chicken was refrigerated, let it sit at room temperature while you prepare the vegetables (about 10–15 minutes).
- Preheat the oven to 450ºF (230ºC).
- Peel the 2 onions and cut each into quarters.
- Cut the 2 sweet potatoes into even wedges so they roast evenly.
- Place the sweet potato wedges, quartered onions, and the 4 mini corn on the cobs on a large sheet pan in a single layer with some space between pieces.
- Drizzle the vegetables and corn with the remaining 2 tablespoons olive oil and sprinkle evenly with 1 tablespoon Peri Peri seasoning. Toss lightly on the tray so the oil and seasoning coat the vegetables.
- Roast the vegetables and corn in the preheated oven for 25 minutes.
- Remove the sheet pan from the oven. Move the vegetables slightly to create four spaces on the pan, then place the prepared chicken breasts into those spaces.
- Return the sheet pan to the oven and roast for 16–18 minutes more, or until the chicken is cooked through (internal temperature 165ºF / 75ºC or juices run clear) and the sweet potatoes are tender.
- Remove the tray from the oven and let the chicken rest for 3–5 minutes.
- Serve the chicken and roasted vegetables topped with fresh cilantro and some slices of the 1 red chili.
Notes
You can buy peri-peri seasoning in the grocery store, or make your own batch up using myhomemade peri-peri seasoning recipe. Most seasoning blends contain salt so the dish should be well seasoned. however, you can add more salt to taste.
Any large round onions work here. Red onions look especially pretty but the standard brown onions will taste just as good.
I either buy mini corn on the cob in the freezer section, or I will buy two large cobs and cut them in half. If they are frozen get them out of the freezer whilst you are chopping the other veg so they start to defrost.
The chicken can be marinated all day or just for the 25 minutes that the veg cooks for first. If you are leaving it all day, mix it together, then cover it with cling wrap and place in the refrigerator, remove it from the fridge when you start dinner so it can get to room temperature. This is important as it means the chicken will cook more quickly and give you juicy chicken.To marinate it just before dinner, mix the chicken together and cover with cling wrap, but leave it out of the fridge whilst you prep and cook the veg. This will ensure it is at room temperature.Please do not leave the chicken out of the refrigerator for more than two hours (1 hour if the temperature is 90ºF/32ºC)
If you have larger chicken breasts, it may need 18-20 minutes to cook through. You want the internal temperature to be 165ºF/74ºC. A meat thermometer is your best friend when it comes to perfectly cooked chicken breasts. They are inexpensive and take the guesswork out of it all!
Any large round onions work here. Red onions look especially pretty but the standard brown onions will taste just as good.
I either buy mini corn on the cob in the freezer section, or I will buy two large cobs and cut them in half. If they are frozen get them out of the freezer whilst you are chopping the other veg so they start to defrost.
The chicken can be marinated all day or just for the 25 minutes that the veg cooks for first. If you are leaving it all day, mix it together, then cover it with cling wrap and place in the refrigerator, remove it from the fridge when you start dinner so it can get to room temperature. This is important as it means the chicken will cook more quickly and give you juicy chicken.To marinate it just before dinner, mix the chicken together and cover with cling wrap, but leave it out of the fridge whilst you prep and cook the veg. This will ensure it is at room temperature.Please do not leave the chicken out of the refrigerator for more than two hours (1 hour if the temperature is 90ºF/32ºC)
If you have larger chicken breasts, it may need 18-20 minutes to cook through. You want the internal temperature to be 165ºF/74ºC. A meat thermometer is your best friend when it comes to perfectly cooked chicken breasts. They are inexpensive and take the guesswork out of it all!