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Oven Baked Peri Peri Chicken

Oven Baked Peri Peri Chicken

Satisfy your cravings with Oven Baked Peri Peri Chicken, a dish bursting with flavor and perfect for any occasion. This easy weeknight dinner features juicy chicken marinated in zesty citrus and spices. With its delightful aroma and mouthwatering taste, you'll want to make this recipe tonight!
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: African
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cloves garlic
  • 1 whole lemon (juice and zest)
  • 1 whole orange (juice only)
  • ¼ cup olive oil
  • 2 teaspoons sweet paprika
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes (more if you like it spicy)
  • 1 teaspoon dried oregano
  • 2.2 lb chicken pieces - skin on
  • ½ teaspoon salt
  • 1 tablespoon chopped fresh parsley to serve

Equipment

  • Frying Pan
  • Chef's Knife
  • Mixing Bowl
  • Oven

Method
 

  1. Preheat your oven to 200°C/390ºF.
  2. In a mixing bowl, combine the minced garlic, lemon juice, orange juice, and olive oil. Stir them together until well mixed.
  3. Add to this mixture the zest of the lemon, along with sweet paprika, black pepper, red pepper flakes, and dried oregano. Mix well until all the spices are incorporated.
  4. Pour the marinade into a plastic bowl or a large ziplock bag. Add the chicken pieces and leave to marinate for at least an hour but overnight will give you a great flavor.
  5. Lay the chicken out in a baking dish, sprinkle salt over the top, and cook in the oven for 45 minutes.
  6. Halfway through, carefully baste the chicken with the pan juices.
  7. When your timer goes off, check that the chicken is cooked through.
  8. Carefully remove the chicken from the oven and let it rest before serving.
  9. Serve your Oven Baked Peri Peri Chicken sprinkled with freshly chopped parsley.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to three days.
  • Freezing: You can freeze the marinated chicken before cooking for up to three months.
  • Pairing: This dish goes well with couscous, quinoa, or a fresh garden salad for a light meal.