Peri-peri chicken with roasted vegetables

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 8 skinless chicken pieces, thighs or drumsticks
• 2 red chillies, deseeded and chopped; use fewer for a milder baste
• 4 cloves garlic, crushed
• 2 tsp paprika
• 60 ml lemon juice
• 2 tbsp white vinegar
• 2 tbsp sunflower oil
• 1 tsp dried oregano
• 600 g butternut, peeled and cut into wedges
• 2 red peppers, cut into large pieces
• 2 onions, cut into wedges
• black pepper, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Blend or finely chop the chilli, garlic, paprika, lemon juice, vinegar, half the oil and the oregano into a baste.
2. 2Step 2. Coat the chicken in two-thirds of the baste, cover and refrigerate for at least 30 minutes. Keep the remaining baste separate — never brush raw-meat marinade onto cooked food.
3. 3Step 3. Heat the oven to 200 °C. Toss the butternut, peppers and onion with the remaining oil and spread on a tray.
4. 4Step 4. Roast the vegetables for 20 minutes, then add the chicken and roast for a further 25–30 minutes, turning once.
5. 5Step 5. Check the chicken is cooked right through — the juices should run clear with no pink meat.
6. 6Step 6. Brush with the reserved clean baste, season with black pepper and serve.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.