PIRI-PIRI CHICKEN WITH SMASHED POTATOES AND TENDER-STEM BROCCOLI

Name: Piri-Piri Chicken with Smashed Potatoes and Tender-stem Broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 6-7 potatoes (e.g. Rooster potatoes) (approximately 900 g); 6 tbsp olive oil; 8 chicken thighs, with the skin left on; 2 red onions, cut into wedges 25 g sachet piri-piri spice mix; 400 g tender-stem broccoli; Salt and pepper (seasoning)

Ingredients for 4

6-7 potatoes (e.g. Rooster potatoes) (approximately 900 g)
6 tbsp olive oil
8 chicken thighs, with the skin left on
2 red onions, cut into wedges

25 g sachet piri-piri spice mix
400 g tender-stem broccoli
Salt and pepper (seasoning)

PIRI-PIRI CHICKEN WITH SMASHED POTATOES AND TENDER-STEM BROCCOLI

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Preparation time: 15 MIN Cooking time: 25 MIN

Heat the oven to 180°C/Gas 4.
Peel the potatoes and chop them into chunks.
Toss the potatoes in 2 tbsp of oil, season with salt and pepper and place them in a roasting tin.
Then, toss the chicken in the onions, spice mix, 2 tbsp of oil, and season with salt and pepper.
Spread the tossed potatoes evenly on one side of the roasting tin and the chicken on the other. Roast for 40 minutes.
Then, add the broccoli. Drizzle 2 tbsp of oil and pepper and salt over the broccoli and roast further for 15 minutes.
Remove the broccoli, onions, and chicken from the roasting tin, leaving the potatoes, mashing them with a fork and allowing them to absorb the juice and spices from the tin. Once mashed, spread the potatoes across the tin before returning the broccoli, chicken, and onions.
Ready to serve.