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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Peri Peri Chicken with Roast Potatoes & Rainbow Veg
Whip up your own peri-peri chicken, thanks to our Portuguese-style seasoning. Bake juicy free-range chicken thighs in the oven till golden, then pair with roast rainbow veg. Fluffy baby potatoes for extra comfort.
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 40g mixed salad leaves
- 1 unwaxed lime
- 1 courgette
- 1 pepper
- 2 tsp peri peri seasoning (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 2 tbsp red pepper tapenade (Sulphites) (Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
- 300g British Free Range chicken thighs
- 1 onion
- 6 baby potatoes
Nutritional Information
Calories: 528
Protein: 37g
Carbs: 39g
Fat: 25g
Ingredients
- 1 unwaxed lime (use half)
- 40g mixed salad leaves (use half)
- 2 tbsp red pepper tapenade (use half) (Sulphites) (Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
- 6 baby potatoes
- 150g British Free Range chicken thighs
- 1 pepper (use half)
- 1 courgette (use half)
- 1 onion (use half)
- 2 tsp peri peri seasoning (use half) (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
Nutritional Information
Calories: 643
Protein: 40g
Carbs: 63g
Fat: 26g
Peri Peri Chicken with Roast Potatoes & Rainbow Veg
Whip up your own peri-peri chicken, thanks to our Portuguese-style seasoning. Bake juicy free-range chicken thighs in the oven till golden, then pair with roast rainbow veg. Fluffy baby potatoes for extra comfort.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a medium bowl & a grater
Prep the potatoes
- Quarter the potatoes
- Place the potatoes onto a lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 10 mins
Time for chicken
- Place the chicken into the medium bowl and coat with the red pepper tapenade and half the peri peri seasoning
- Peel the onion and cut into 1cm wedges. Dice the courgette and pepper into 1cm chunks
- Add the prepped veg to the other lined tray, toss with 1 tsp oil and season with salt and pepper. Lay the chicken thighs flat on top
- Roast for 16-20 mins, until the chicken is cooked through and the veg is soft and golden
Finish roasting
- Zest and halve the lime
- After 10 mins of roasting, add the lime zest and remaining peri peri seasoning to the potatoes. Return to the oven for a further 15-20 mins, until golden and crispy
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Share the roast veg and potatoes between plates, topped with the chicken thighs. Serve the salad leaves alongside, dressed with the juice from half the lime, 1 tsp olive oil and a pinch of salt and pepper. Garnish with the remaining lime, cut into wedges
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