Peri Peri Chicken Thigh Traybake

A lemony peri peri coating and a hot oven turn chicken thighs into an easy dinner with very little preparation. Bone-in thighs stay in the tray until cooked through, while lemon wedges soften in the juices. Add a cooling yoghurt dip and serve with chips, rice or a crisp green salad.

Shop Mozambican Peri Peri seasoning

Serves: 4 · Prep: 10 mins · Cook: 40–50 mins

Jump to the method · Save the recipe card

Ingredients

For the chicken

• 4 bone-in, skin-on chicken thighs (800–900 g)
• 20 g Spice Cartel Mozambican Peri Peri
• 1½ tbsp rapeseed oil
• 1 lemon, half juiced and half in wedges
• 2 tbsp chopped parsley

Optional cooling dip

• 150 g plain yoghurt
• 1 small garlic clove, finely grated

Method

1. Make the coating. Heat the oven to 210°C conventional / 190°C fan. Reserve 1 teaspoon of the lemon juice if making the dip. Mix the remaining juice with the oil and Mozambican Peri Peri.
2. Prepare the tray. Pat the chicken dry, then rub the coating all over it. Arrange skin-side up in a roasting tray and tuck the lemon wedges around the thighs.
3. Roast and check. Roast for 40–50 minutes, or longer for larger thighs, until the thickest part of each thigh reaches 75°C for at least 30 seconds, away from the bone. Cover loosely with foil if the coating darkens too quickly.
4. Finish and serve. For the optional dip, mix the yoghurt, garlic and reserved teaspoon of lemon juice. Scatter parsley over the cooked chicken and serve with the roasted lemon wedges and dip.

Serving ideas and cooking tips

• Chicken thighs vary in size, so use the temperature check rather than relying only on the clock.
• This recipe serves four with sides; cook rice, potatoes or chips separately following their instructions.
• Keep the spice coating on the chicken, where it cooks in the oven, and leave the dip cooling and simple.

Ready to cook? Buy Spice Cartel Mozambican Peri Peri and keep the recipe card handy in the kitchen.