Peri Peri Chicken Traybake

• Chicken breast(680 g)
• Potato(4)
• Bell pepper(2)
• Red Onion(1)
• Garlic(4 cloves)
• Olive oil(4 tbsp)
• Hot sauce(3 tbsp)
• Lemon(1)
• Smoked paprika(2 tsp)
• Paprika(1 tsp)
• Garlic powder(1 tsp)
• Dried Oregano(1 tsp)
• Cayenne Pepper(½ tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Greek yogurt(120 g)
• Flat Leaf Parsley(10 g)optional

Method

1. 1

   Heat the oven to 220°C. Cut the {Potato} into bite-size wedges, slice the {Bell pepper}, cut the {Red Onion} into thick wedges, and finely grate or mince the {Garlic}.

   ~10 min

2. 2

   In a large bowl, mix {Hot sauce}, {Olive oil}, the zest and juice of {Lemon}, {Smoked paprika}, {Paprika}, {Garlic powder}, {Oregano}, {Cayenne Pepper}, {Salt}, and {Black pepper}. Spoon one-third into a small bowl for later, then coat the {Chicken breast} all over with the rest.

   ~5 min

3. 3

   Toss the {Potato}, {Bell pepper}, {Red Onion}, and {Garlic} on a large tray with half of the reserved peri peri mixture. Spread out well, then place the {Chicken breast} on top.

4. 4

   Roast for 25 minutes, stirring the vegetables once halfway, until the potatoes are tender and the {Chicken breast} is cooked through to 74°C internal temperature.

   ~25 min

5. 5

   Spoon the remaining peri peri mixture over the hot {Chicken breast} and let it rest for 5 minutes. Stir the {Greek yogurt} until smooth and chop the {Fresh parsley} if using.

   ~5 min

6. 6

   Serve the peri peri {Chicken breast} over the roasted vegetables with a spoon of {Greek yogurt} and a scatter of {Fresh parsley}.