Peri Peri Chicken & Potatoes That Brings the Heat

If there’s one thing that can elevate your Sunday roast or your midweek dinner game to next-level delicious, it’s Peri Peri Chicken. This spicy, smoky, and completely irresistible dish has everything you want—crispy golden skin, juicy meat, and flavour-packed potatoes that soak up all those mouth-watering juices. And let’s not forget that creamy, zesty Peri Peri mayo that will have you licking your plate. No shame here! 😋 I’ve been perfecting this Peri Peri Chicken recipe for ages, and this version is hands-down my favourite. It’s easy (one pan, people!), bold in flavour, and guaranteed to impress anyone who tries it. So, if you’re ready to turn up the heat in your kitchen and make a roast that’s anything but boring, this is the one. Let’s dive in! 🔥🍗

Peri Peri Chicken cooked in dish

Peri Peri Chicken Recipe That Works Every Time – Here’s Why!

Let me tell you why this recipe needs to be in your rotation:

    • One-pan magic: Chicken + potatoes = complete meal with minimal washing up.

    • Bold flavours: We’re talking about smoky paprika, cumin, oregano, and sweet grilled capsicum blended into a punchy peri peri paste.

    • That peri peri mayo though: Creamy, spicy, tangy—honestly, I could eat it with a spoon!

    • Perfect for meal prep: Leftovers are just as good (if not better!) the next day.

    • Customisable heat: You control the spice level, so it’s perfect for chilli lovers or spice newbies.

And best of all, it’s a total crowd-pleaser. My friends always ask for the recipe, and now I’m sharing it with you.

Best Ingredients to Use for Peri Peri Chicken

To make the most out of this Peri Peri Chicken recipe, it’s all about using top-notch ingredients:

    • Whole Chicken: Go for free-range or organic if you can. It makes a huge difference in flavour and texture.

    • Grilled Capsicum: You can use store-bought or roast your own red capsicum until charred. It adds sweetness and depth.

    • Smoked Paprika: This is the backbone of that peri peri smokiness. Don’t skip it!

    • Olive Oil: Use a good quality extra virgin olive oil to get that rich, silky marinade.

    • Potatoes: Small baby potatoes or Dutch creams are best—they roast beautifully and soak up all the juices like little flavour sponges.

    • Fresh Citrus: Lemon or lime juice in the mayo is non-negotiable. It cuts through the richness and ties everything together.

Tips & Tricks for Next-Level Peri Peri Chicke

You know I’m all about making recipes foolproof and fabulous. Here’s what I’ve learned from making this Peri Peri Chicken on repeat:

Spatchcock the chicken

Cutting down the backbone and flattening it helps it cook evenly and faster. Plus, more surface area = more crispy skin!

Marinate ahead

If you’ve got time, let the chicken marinate in the fridge for a few hours or overnight. The flavours really soak in and it’s next level.

Don’t skimp on the marinade

Go heavy-handed! It’s what makes this dish shine.

Use a roasting rack

If you want ultra-crispy potatoes, pop the chicken on a rack above the spuds. But personally, I love when they soak in the chickeny goodness.

Rest your chicken

Let it sit for 10 minutes before carving so the juices stay put. No dry chicken here!

Serving & Pairing Suggestions

Okay, so you’ve got your gorgeous Peri Peri Chicken out of the oven, it’s golden, glistening, and smelling like heaven. Now what?

Here’s how I love to serve it:

    • On a big platter with crispy roast potatoes underneath, and a bowl of that creamy peri peri mayo on the side.

    • Fresh salad with cucumber, cherry tomatoes, red onion and a tangy vinaigrette balances the heat beautifully.

    • Grilled corn with butter and lime is chef’s kiss as a side. 

    • Want to go all out? Serve it with some warm pita bread or flatbread to mop up all that sauce.

Drink pairing? A crisp Sauvignon Blanc, a chilled Rosé or a zesty ginger beer works so well with the smoky spice.

Storage & Reheating Options

Got leftovers? Lucky you! 

Here’s how to store and reheat your Peri Peri Chicken like a pro:

    • Fridge: Store in an airtight container for up to 4 days.

    • Freezer: Freeze leftover chicken (off the bone) in a zip-top bag or container for up to 3 months. Potatoes can be frozen too, but they’re best fresh.

    • Reheat: Pop it in a 180°C oven for 10–15 mins until hot, or use an air fryer to crisp it up again. The microwave works too but won’t give you that crispy skin.

Why Peri Peri Chicken is the Ultimate One-Pan Chicken Dinner

If you’re searching for the best chicken dinner idea, Peri Peri Chicken ticks all the boxes. Not only is it packed with bold, punchy flavour, it’s also an easy one-pan chicken recipe that saves you time (and dishes!). Whether you’re making it for a lazy Sunday roast or spicing up a midweek dinner, this dish truly delivers.

The beauty of roasted chicken and potatoes lies in the simplicity. The chicken stays juicy and moist, while the potatoes roast in those spicy drippings, soaking up all that garlicky, smoky, paprika-laced goodness. And that homemade peri peri marinade? It blows store-bought versions out of the water! 🧄🔥

If you’re looking for spicy roast chicken recipes that actually deliver on flavour without complicated steps, this one’s your go-to. It’s especially great if you’re after:

    • Easy chicken marinade ideas that actually stick to the meat and make it tender.

    • Sunday roast chicken that isn’t boring or bland.

    • A meal prep chicken recipe that reheats beautifully.

    • A dinner that pairs with nearly anything—from salad to flatbread, corn on the cob to a cold beer

 

And with peri peri flavours gaining popularity across Aussie kitchens, now’s the perfect time to add this crowd-pleaser to your regular dinner lineup.

So whether you’re team spicy or just want a flavourful change from plain old roast chook, this Peri Peri Chicken recipe is the one to bookmark, pin, or screenshot.

Meal Prep Like a Pro with Peri Peri Chicken

Let’s be real—meal prep chicken recipes can get so repetitive. But this Peri Peri Chicken? It brings excitement back to your weekly lunches and dinners. If you’re looking for a way to prep ahead without sacrificing flavour (or spending your whole Sunday in the kitchen), this recipe is your new best mate.

Here’s why Peri Peri Chicken is perfect for meal prep:

    • It reheats like a dream: The marinade keeps the chicken juicy, and the flavour deepens overnight.

    • Versatile leftovers: Serve it in wraps, toss it into salads, or shred it over rice with extra sauce.

    • Freezer-friendly: You can freeze both cooked chicken and extra peri peri marinade for easy future meals.

    • Balanced meal in one pan: You’ve already got protein, carbs, and spice—just add greens and you’re sorted!

Peri Peri Chicken cooked and served

Take a Snap & Share It!

If you give this Peri Peri Chicken a go (and you absolutely should), I’d LOVE to see your creation! 📸 Tag me on Instagram @steph_cooks_stuff.  and show off your spicy masterpiece.

Final Thoughts: Bring on the Flavour

This Peri Peri Chicken with golden roast potatoes and creamy, zesty mayo is the ultimate comfort meal with a twist. It’s everything you want from a roast—crispy skin, juicy meat, heaps of spice, and no boring bits in sight. Whether you’re feeding the fam, hosting a dinner, or just craving a killer meal, this recipe brings the heat and the heart.

So go ahead, turn up the oven, slather on that marinade, and roast yourself the most delicious chicken dinner ever. And remember, spice is nice—but flavour is everything.

Peri Peri Chicken cooked in dish
Steph de Sousa

Peri Peri Chicken

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PERI PERI ROAST CHICKEN & POTATOES THAT PACK A PUNCH 🔥🍗
This one’s for the spice lovers! My Peri Peri Roast Chicken & Potatoes is smoky, juicy, and roasted to golden perfection. The best part? Everything cooks in one pan and the creamy, zesty peri peri mayo takes it over the top. It’s perfect for a no-fuss Sunday roast or a midweek flavour bomb. Let’s go!
Prep Time 20 minutes
Cook Time 1 hour
Servings: 4
Course: Recipes
Cuisine: Australian
Calories: 783

Ingredients
  

  • 1 whole chicken
  • 1 kg small potatoes halved
  • 1 tbsp chicken stock powder
  • 1 cup water
For the Peri Peri Paste:
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tbsp smoked paprika
  • 1 tbsp oregano
  • 1 tbsp cumin
  • Salt and pepper
  • 1 tbsp brown sugar
  • 1 tbsp chicken stock powder
  • 1 large grilled capsicum
  • A big glug of olive oil
For the Peri Peri Mayo:
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp peri peri marinade
  • Juice of half a lemon or lime

Method
 

  1. Heat your oven to 220°C.
  2. Blend all the peri peri paste ingredients until smooth. Set aside 2 tbsp of marinade for the mayo.
  3. Place your halved potatoes in the bottom of a baking tray, sprinkle with 1 tbsp stock powder, and pour over 1 cup of water.
  4. Cut your chicken down the backbone and open it up flat. Rub a few spoonfuls of marinade on the underside, then flip and coat the skin side generously.
  5. Place chicken skin side up on top of the potatoes.
  6. Roast for 45–60 mins or until your chicken is super charred and juicy, and the potatoes are soft and golden. You’ll know it’s done when the juices run clear from the thickest part of the leg.
  7. To make the creamy peri peri mayo, simply mix the reserved marinade, mayo, sour cream and lemon or lime juice.

Nutrition

Calories: 783kcalCarbohydrates: 56gProtein: 43gFat: 43gSaturated Fat: 12gPolyunsaturated Fat: 13gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 158mgSodium: 851mgPotassium: 1671mgFiber: 8gSugar: 8gVitamin A: 3066IUVitamin C: 91mgCalcium: 128mgIron: 6mg

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