The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Peri Peri Chicken Thighs with Sweet Potato Wedges, Mangetout & Peas
A crowd-pleasing classic, we have coated tender free-range British chicken thighs in fiery peri peri spice, and roasted until beautifully golden. You'll serve it alongside vibrant sweet potato wedges and crunchy pan-fried mangetout and peas - for a pop of green. A dollop of garlic lemon yoghurt balances the heat. Delish!
Prep in 10
High protein
5 plants
Family-friendly
Serving size
Ingredients
- ½ tsp chilli flakes
- 160g mangetout
- 150g peas
- 1 unwaxed lemon
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 160g greek style yoghurt (Milk)
- 2 sweet potato
- 4 tsp peri peri seasoning (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 600g British Free Range chicken thighs
Nutritional Information
Calories: 629
Protein: 41g
Carbs: 53g
Fat: 30g
Peri Peri Chicken Thighs with Sweet Potato Wedges, Mangetout & Peas
A crowd-pleasing classic, we have coated tender free-range British chicken thighs in fiery peri peri spice, and roasted until beautifully golden. You'll serve it alongside vibrant sweet potato wedges and crunchy pan-fried mangetout and peas - for a pop of green. A dollop of garlic lemon yoghurt balances the heat. Delish!
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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 large frying pan & a small bowl
Get the wedges on
- Cut the sweet potatoes into wedges. Place the wedges onto a lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Prep the yoghurt & roast the chicken
- Halve the lemon
- In the small bowl, combine the yoghurt, half the garlic herb paste and a squeeze of lemon juice. Season with salt and pepper
- Lay the chicken thighs flat onto the other lined baking tray and coat with the peri peri seasoning (use less for less heat). Drizzle with 1 tbsp oil and season with salt and pepper. Roast for 16 mins, until cooked through
Greens time
- In the final 5 mins of cooking, heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the mangetout and peas and cook for 3-4 mins, until soft. Season with salt and pepper
- Stir through the chilli flakes (for those who'd like more heat) and the remaining garlic herb paste. Cook for another 30 secs, then remove from the heat
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the peri peri chicken onto plates, with the wedges and greens alongside. Dollop over the yoghurt. Garnish with the remaining lemon, cut into wedges
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