Oven Roasted Peri Peri Chicken and Potatoes

By Kiano Moju

Updated March 25, 2026

  • David Malosh for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
1 hr 15 min
Rating
5(98)
Comments
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Peri peri (“pili pili” in Swahili) simply translates to “pepper pepper,” but this traditionally grilled chicken dish has much more flavor than heat. It may have been made globally famous by South African and Portuguese restaurants, but peri peri chicken can trace its origins to Mozambique, which was once a Portuguese colony. As its popularity grew across South Africa and Portugal, so did the variations. In this version, chicken thighs are marinated in a classic peri peri marinade of chiles, garlic, lemon and olive oil, then roasted over a bed of sliced potatoes, which soak up the spicy, lemony drippings. Be sure to reserve a little bit of the peri peri sauce to serve on the side.

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Ingredients

Yield:6 to 8 servings

For the Peri Peri Sauce

  • 4 Fresno chiles, stemmed (see Tip)

  • 4 garlic cloves, peeled 

  • 1 lemon, zested and juiced (¼ cup juice)

  • 3 fresh oregano sprigs, plus additional leaves to garnish (or 1 teaspoon dried oregano)

  • Kosher salt, such as Diamond Crystal

  • 1 teaspoon smoked paprika

  • ¼ teaspoon ground cayenne

  • ½ cup extra-virgin olive oil 

For the Chicken

  • 3 pounds bone-in, skin-on whole chicken legs or a mix of drumsticks and thighs

  • 2 pounds Yukon Gold potatoes, cut into ½-inch-thick wedges

Ingredient Substitution Guide

Preparation

    1. Step 1

      Make the peri peri sauce: In a blender, combine the Fresno chiles, garlic, lemon zest and juice, oregano, 2 teaspoons salt, smoked paprika and cayenne, and blend until a rough paste forms. With the blender running, slowly pour in the olive oil, blending until fully combined. Reserve ¼ cup of the peri peri sauce for serving. 

    2. Step 2

      Add the chicken and potatoes to a large bowl. Season generously with 2 to 3 teaspoons salt, tossing to coat. Pour the remaining peri peri sauce over the chicken and potatoes, tossing to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.

    3. Step 3

      When ready to cook, heat the oven to 450 degrees. Arrange the chicken and potatoes in a large rimmed baking sheet in a single layer, nestling the chicken skin-side up among the potatoes. Bake for 35 to 45 minutes, until the chicken is lightly browned and cooked through and the potatoes are tender. 

    4. Step 4

      Garnish with a few leaves of fresh oregano (if using). Serve with the reserved peri peri sauce. 

Tip

  • If you want your peri peri sauce to have more heat, you can also blend in a Thai bird’s eye chile.

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Ratings

5 out of 5
98 user ratings
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Comments

Jerry Grant

At 450 degrees the potatoes will be slightly burnt but still raw in the middle. If you want to avoid black fully cooked potatoes, I suggest a more moderate temperature. You can always broil this dish when finished to add some color.

hfee14

Really solid, flavorful sheet-pan dinner. The peri peri marinade has a nice balance of heat and tang without being too intense. We added fresh jalapeños, which worked really well—they gave it an extra kick and a bit of brightness. The chicken came out juicy, and the potatoes got crispy and picked up all the good flavor from the pan. Easy to make and easy to tweak. Would definitely make again. I used chicken thighs and drumsticks.

Kentfield Barbara

When preparing peri peri sauce I used Anaheim chilis which aren't as hot and roasted the chicken thighs in the upper third of the oven at 425 for 40 minutes. Roasted squash cubes tossed with olive oil and salt on the same pan as the potatoes and chicken.

Christine

I found this recipe too lemony. I would use jc or zest only next time. didn't find Fresno peppers, and used Serrano. luckily, I started w 1 and thought id add more, one at a time. 1 was enough for this sauce to taste a little "bite" when you eat it. chicken/potatoes very moist and tasty. I'd make again w changes.

Kel B

It’s risky making a new recipe for guests, but rather than roast a whole chicken this seemed liked a great option. My store didn’t have Fresno peppers so I ended up subbing with jalapeños, and it was still delicious! Served with kale salad made for an easy yet impressive meal.

Ariel

This sauce was so flavourful with a mild to medium heat. The only change I made was roasting at 415F for 40 mins and using all bone-in, skin-on chicken thighs. The potatoes came out perfectly crispy and seasoned. Next time I will make more sauce.

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