Peri Peri Chicken Traybake (Nandos Copycat)
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 people
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Calories
469 kcal
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Course
Main Course
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Cuisine
British, Portuguese, South African
Peri Peri Chicken Traybake (Nandos Copycat)
Description
This recipe begins with a vibrant peri peri marinade combining olive oil, chili flakes, crushed garlic, fresh lime juice, smoked paprika, oregano, salt, and black pepper. Chicken thighs or legs are coated thoroughly and paired with sliced red, yellow, and orange bell peppers plus wedges of red onion. The ingredients are arranged on a baking tray to roast at a high temperature, allowing the chicken skin to crisp and vegetables to caramelize.
The resulting dish is flavorful with a balance of heat, citrus brightness, and smoky depth from the paprika and chilis. The chicken remains juicy inside with a crispy skin, while the peppers and onions offer sweetness and slight charred texture.
Serve this traybake with sides like Parmentier potatoes, spicy rice, homemade chips, or sweet potato wedges along with a fresh green salad to balance the heat and richness.
Marinating the chicken up to 24 hours enhances flavor infusion. This dish freezes well, making it convenient for meal prep.
Ingredients
Peri Peri Marinade:
- 1 tablespoon olive oil
- 2 teaspoons chili flakes
- 4 cloves garlic grated or crushed
- lime juice juice of 2 limes
- 2 teaspoons smoked paprika
- 2 teaspoons oregano
- ½ teaspoon salt
- black pepper to taste
Traybake:
- 8 chicken thigh skin on and bone in, or chicken leg
- 3 bell pepper cut into thick slices, mix of red, yellow, orange
- 2 red onions cut into thick wedges
To serve:
- Your choice of Parmentier Potatoes, Nandos Spicy Rice, Homemade Chips or Sweet Potato Wedges
- green salad
Instructions
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Mix together all the marinade ingredients in a large bowl.
- Turn the chicken thighs/legs in the marinade and place on a large oven tray. (See note 1.)
- Place the peppers and onions into the marinade, turn to coat and place on the oven tray.
- Ensure everything is well spread out on the oven tray. (Use 2 oven trays if necessary.)
- Place the oven tray into your preheated oven and roast for 40-45 minutes, until the chicken is cooked all the way through and the vegetables are slightly charred round the edges.
- Serve with your choice of Parmentier Potatoes, Nandos Spicy Rice, Homemade Chips or Sweet Potato Wedges, and a green salad.
Notes
- Marinate the chicken for up to 24 hours in the fridge to deepen the flavor.
- If needed, use multiple trays to ensure even roasting without overcrowding.
- This dish freezes well; reheat thoroughly before serving.
- Choose your preferred side dishes such as Parmentier potatoes, spicy rice, or chips to complement the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 17g | 6% |
| Protein | 34g | 68% |
| Fat | 30g | 46% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 128mg | 43% |
| Sodium | 434mg | 18% |
| Potassium | 691mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 3855IU | 77% |
| Vitamin C | 131mg | 146% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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