Bold Spicy Peri-Peri Roasted Chicken Thighs (Sheet-Pan Dinner)

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 chicken thighs)
• Prep Time: 20 minutes (plus 30 minutes marinating)
• Cook Time: 40 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 lb / 1.4 kg)
• 1 1/2 lb (680 g) baby potatoes, halved
• 2 red bell peppers, sliced into thick strips
• 1 large red onion, cut into wedges
• 3 tbsp olive oil, plus more for pan
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• 2 tbsp red wine or apple cider vinegar
• 8 garlic cloves
• 3–4 fresh red chilies, roughly chopped
• 2 tsp crushed red pepper flakes (adjust to taste)
• 2 tsp smoked paprika
• 2 tsp sweet paprika
• 2 tsp dried oregano
• 1 tsp dried thyme
• 2 tsp kosher salt (plus more to taste)
• 1 tsp freshly ground black pepper
• 1 tsp brown sugar or honey
• Fresh parsley or cilantro, chopped (for serving)
• Lemon wedges, for serving

Do This

• 1. Heat oven to 425°F (220°C). Lightly oil a large sheet pan.
• 2. Blend marinade: lemon juice and zest, vinegar, garlic, chilies, chili flakes, paprikas, oregano, thyme, olive oil, salt, pepper, and brown sugar until smooth.
• 3. Pat chicken dry; toss with about two-thirds of the marinade. Marinate 30 minutes (or up to overnight in the fridge).
• 4. Toss potatoes, peppers, and onion with remaining marinade and a drizzle of olive oil; spread on sheet pan.
• 5. Nestle chicken thighs on top, skin-side up. Roast 35–40 minutes, until chicken is cooked through and potatoes are tender.
• 6. Optional: Broil 2–3 minutes to crisp the skin and deepen charred edges.
• 7. Rest 5–10 minutes. Garnish with chopped herbs and lemon wedges. Serve straight from the pan.

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Why You’ll Love This Recipe

• Big, bold flavors: tangy lemon, smoky chilies, and garlicky heat in every bite.
• True one-pan dinner: juicy chicken, crispy potatoes, and roasted peppers all on a single sheet pan.
• Easy to customize: dial the heat up or down and swap in your favorite veggies.
• Fantastic for make-ahead: marinate earlier, then just roast when you are ready to eat.

Grocery List

• Produce: Garlic, fresh red chilies, lemons, baby potatoes, red bell peppers, red onion, fresh parsley or cilantro.
• Dairy: Optional plain yogurt or feta cheese for serving (to cool the heat).
• Pantry: Bone-in, skin-on chicken thighs; olive oil; red wine or apple cider vinegar; crushed red pepper flakes; smoked paprika; sweet paprika; dried oregano; dried thyme; kosher salt; black pepper; brown sugar or honey.

Full Ingredients

For the Peri-Peri Marinade

• 1/4 cup fresh lemon juice (about 2 medium lemons)
• 1 tbsp lemon zest (from about 1–2 lemons)
• 2 tbsp red wine vinegar or apple cider vinegar
• 8 garlic cloves, peeled
• 3–4 fresh red chilies, roughly chopped (Fresno or serrano; seed some or all to control heat)
• 2 tsp crushed red pepper flakes (use 1 tsp for mild, up to 3 tsp for very spicy)
• 2 tsp smoked paprika
• 2 tsp sweet paprika (or use all smoked for extra smokiness)
• 2 tsp dried oregano
• 1 tsp dried thyme
• 3 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp brown sugar or honey (balances acidity and heat)

For the Chicken and Vegetables

• 8 bone-in, skin-on chicken thighs (about 3 lb / 1.4 kg), trimmed of excess fat
• 1 1/2 lb (680 g) baby potatoes, halved (or quartered if large)
• 2 red bell peppers, cored and sliced into thick strips
• 1 large red onion, peeled and cut into thick wedges
• 1–2 tbsp olive oil, for tossing vegetables (plus more for greasing pan)
• Additional kosher salt and black pepper, to taste

For Serving

• Fresh parsley or cilantro, roughly chopped
• Lemon wedges
• Optional cooling sides: plain yogurt, sour cream, or crumbled feta

Step-by-Step Instructions

Step 1: Prep the Pan and Heat the Oven

Set your oven rack in the middle position and preheat the oven to 425°F (220°C). This high heat is key for crisp chicken skin and nicely caramelized vegetables.

Lightly grease a large, heavy-duty sheet pan with olive oil. If you want even easier cleanup, line the pan with heavy-duty foil or parchment before oiling. Make sure the pan is large enough to hold the chicken and vegetables in a single, mostly even layer so they roast instead of steam.

Step 2: Make the Bold Peri-Peri Marinade

In a blender or food processor, combine the lemon juice, lemon zest, vinegar, garlic cloves, fresh red chilies, crushed red pepper flakes, smoked paprika, sweet paprika, dried oregano, dried thyme, olive oil, kosher salt, black pepper, and brown sugar or honey.

Blend until mostly smooth. It is fine if there are a few small pieces of chili or garlic; they will roast beautifully onto the chicken and vegetables. Taste a small dab (it will be strong) and adjust salt or heat by adding a pinch more salt or red pepper flakes if desired. Set aside.

Step 3: Marinate the Chicken Thighs

Pat the chicken thighs very dry with paper towels. This helps the peri-peri marinade cling and ensures the skin crisps up in the oven.

Place the thighs in a large bowl or a zip-top bag. Pour about two-thirds of the peri-peri marinade over the chicken (reserve the remaining third for the vegetables). Rub the marinade all over, getting it under the skin where possible for extra flavor. Cover the bowl or seal the bag.

Marinate at room temperature for at least 30 minutes while you prep the vegetables, or refrigerate for up to 12 hours. If marinating longer than 30 minutes, keep the chicken in the fridge and bring it out about 20–30 minutes before roasting so it is not ice cold going into the oven.

Step 4: Season the Vegetables

In a separate large bowl, combine the halved baby potatoes, red bell pepper strips, and red onion wedges. Drizzle with 1–2 tablespoons of olive oil and the remaining peri-peri marinade. Toss very well so everything is lightly coated. Sprinkle with a pinch of extra kosher salt and black pepper.

Transfer the vegetables to the prepared sheet pan and spread them into an even layer. Try to keep most potato cut sides facing down so they crisp nicely against the hot pan.

Step 5: Arrange the Chicken and Roast

Remove the chicken from the marinade, allowing excess to drip back into the bowl. Discard any leftover chicken marinade (do not reuse it). Nestle the thighs skin-side up on top of the vegetables, spacing them evenly so air can circulate. Make sure the skin is visible and not fully buried under vegetables; exposed skin will crisp better.

Roast in the preheated oven for 35–40 minutes. About halfway through, rotate the pan for even browning. The chicken is done when the internal temperature reaches 175–185°F (79–85°C) in the thickest part (dark meat is best cooked a bit higher than breast) and the juices run clear. The potatoes should be tender when pierced with a fork and nicely browned at the edges.

Step 6: Broil for Extra Char and Rest

If you want extra crispy, charred edges, switch the oven to broil on high for 2–3 minutes at the end of cooking. Watch closely to avoid burning; you are looking for dark golden, slightly charred spots on the chicken skin and vegetables, which mimic flame-cooked peri-peri flavors.

Remove the sheet pan from the oven and let the chicken rest on the pan for 5–10 minutes. Resting lets the juices redistribute so the chicken stays moist when you cut into it, and the vegetables will finish softening slightly in the residual heat.

Step 7: Garnish and Serve

Scatter chopped parsley or cilantro over the hot chicken and vegetables. Squeeze a little fresh lemon juice over everything for a final bright lift, and serve additional lemon wedges on the side for those who want more tang.

Bring the sheet pan straight to the table for a rustic presentation, or transfer the chicken thighs and vegetables to a warm serving platter. This dish is excellent on its own or served with a simple green salad, rice, crusty bread, or a dollop of plain yogurt to balance the heat.

Pro Tips

• Dry chicken = crisp skin. Pat the thighs very dry before marinating and again lightly before roasting if they seem wet. Dry skin plus high heat equals the best crackling texture.
• Control the heat. Remove seeds and membranes from fresh chilies for a milder sauce, and start with less crushed red pepper flakes. You can always add more spice, but you cannot take it away.
• Do not overcrowd the pan. If your pan is smaller, use two pans. Crowded pans steam, which softens the skin and keeps vegetables from browning.
• Use a thermometer. Dark meat stays juicy even at 180°F (82°C), and that higher temperature melts connective tissue for tender, pull-apart thighs.
• For extra crispy potatoes. Place most potatoes cut-side down directly on the pan and avoid covering them completely with peppers or onions.

Variations

• Boneless, skinless version: Use 2–2 1/2 lb (900–1,150 g) boneless, skinless thighs. Reduce roasting time to about 20–25 minutes, or until they reach 170°F (77°C). You will not get crispy skin, but the meat will still soak up tons of peri-peri flavor.
• Grilled peri-peri chicken: Marinate as directed, then grill the thighs over medium-high heat (about 400°F / 205°C) for 6–8 minutes per side, basting with clean reserved marinade (set aside some before touching raw chicken). Grill vegetables in a basket or on skewers.
• Extra saucy: Double the marinade recipe. Use half for marinating and keep the other half separate. Simmer the clean reserved half in a small saucepan for 5 minutes to cook the garlic and chilies and serve as a hot peri-peri dipping sauce at the table.

Storage & Make-Ahead

Make-ahead: The chicken can be marinated up to 12 hours in advance. Store it in the refrigerator in a covered container or sealed bag. You can also chop the vegetables and store them in an airtight container in the fridge for up to 24 hours. When ready to cook, toss vegetables with marinade and roast as directed.

Leftovers: Store cooled chicken and vegetables in an airtight container in the refrigerator for up to 3–4 days. Reheat on a sheet pan at 350°F (175°C) for 15–20 minutes, until warmed through, to keep the skin from getting too rubbery. A splash of water or stock in the pan helps keep everything moist.

Freezing: You can freeze the marinated raw chicken (without vegetables) for up to 2 months. Thaw overnight in the refrigerator, then proceed with the recipe. Cooked chicken can also be frozen for up to 2 months, though the skin will soften; thaw in the fridge and reheat gently.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe: 2 chicken thighs plus vegetables): about 620 calories; 38 g protein; 35 g fat; 10 g saturated fat; 32 g carbohydrates; 4–5 g fiber; 5 g sugar; 1,100 mg sodium. Actual values will vary based on exact ingredients and portion sizes.