This vibrant Portuguese chicken and potatoes dish comes together on a single sheet pan and is elevated by a homemade spicy red pepper sauce—peri peri. The gluten-free chicken can marinate in the sauce for up to 24 hours, making this an excellent make-ahead weeknight dinner.
Peri peri chicken is one of the most iconic dishes you’ll find in Portugal. While traveling in Porto and Lisbon, I found both cities more accommodating to gluten-free diets than some neighboring regions. Fresh grilled seafood, simple potato sides, and tomato rice were reliable staples, but peri peri chicken—marinated in fiery piri piri peppers brought from Africa—was the culinary highlight.
At home, I wanted a practical version that captures that smoky, bright flavor while keeping cleanup to a minimum. Translating this classic to a sheet pan recipe means you get tender, charred chicken and crisped potatoes with minimal fuss.
The marinade and sauce are built from simple, fresh ingredients: red bell pepper, a hot chili (or harissa), a shallot and/or garlic, herbs, smoked paprika, lemon juice, red wine vinegar, olive oil and salt. Acid from the lemon and vinegar brightens the dish while smoked paprika and charring add depth. I like to serve extra raw sauce alongside the roasted chicken and potatoes so you get both the caramelized, sticky finish from roasting and the fresh, tangy punch of the uncooked sauce.
This recipe is designed to work in a conventional oven for those without a grill. In Portugal, peri peri chicken is often served with fries or thinly sliced potatoes and a light salad. Combining those elements on one sheet pan keeps things fast and easy—potatoes roasted in chicken fat are especially satisfying.
Finishing the tray briefly under the broiler adds the signature char and crispness to the skin. The result is smoky, spicy, bright chicken with tender, golden potatoes and a lively sauce for serving.
Read on for the full recipe for Portuguese Chicken and Potatoes with Peri Peri Sauce.
With health and hedonism,
Phoebe
Portuguese Chicken and Potatoes with Peri Peri Sauce
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To make this low FODMAP, simply omit the garlic and shallot. I made it without both and it was still fabulous.
Ingredients
- 1 small red bell pepper seeded, roughly chopped
- 1 small shallot roughly chopped
- 1 small garlic clove
- 1 Fresno or other small red chili pepper seeded and chopped (see note)
- 1/4 cup fresh parsley or cilantro leaves plus more for garnish
- 1 teaspoon smoked paprika
- 2 tablespoons fresh lemon juice
- 2 teaspoons red wine vinegar
- olive oil
- sea salt
- 8 bone-in skin-on chicken thighs
- 1 1/2 pounds baby Yukon Gold or new potatoes sliced 1/2 inch thick
Instructions
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Preheat the oven to 425°F (220°C).
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In a small food processor, combine the red bell pepper, shallot, garlic, hot pepper or harissa, parsley or cilantro, smoked paprika, lemon juice, red wine vinegar, 1 tablespoon olive oil and 1 teaspoon sea salt. Puree until smooth to form the peri peri sauce.
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In a large bowl, toss the chicken thighs with 1 cup of the peri peri sauce until well coated. Cover and let the chicken marinate at room temperature for 20 minutes, or refrigerate for up to 24 hours for more flavor.
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Line a baking sheet with parchment. Toss the potato slices with 1 tablespoon olive oil and 1/2 teaspoon salt, then arrange them in an even layer on the sheet. Nestle the marinated chicken thighs among the potatoes; it’s fine if some thighs sit on top of the potatoes.
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Roast in the preheated oven for about 30 minutes, until potatoes are tender and chicken skin begins to crisp.
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Switch the oven to the broiler and move the pan to the top rack. Broil for 3–5 minutes until the chicken skin is lightly charred—watch carefully to avoid burning.
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Transfer the chicken and potatoes to a serving platter. Serve with the remaining peri peri sauce on the side and a simple salad.
Notes
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!