Description
A vibrant and flavorful Peri Peri Chicken served with crispy oven-roasted chips and a refreshing lemon-dressed baby gem and cherry tomato salad, complemented by a zesty garlic mayonnaise dip. Perfect for a quick, delicious meal in just 40 minutes.
Ingredients
Scale
For the Chips and Garlic
- 450g Potatoes
- 1 Garlic Clove
- Drizzle of Oil
- Salt and Pepper, to taste
For the Salad
- ½ Lemon
- 190g Baby Plum Tomatoes
- 1 Baby Gem Lettuce
- Drizzle of Oil
- Pinch of Sugar (optional)
- Salt and Pepper, to taste
For the Chicken
- 2 British Chicken Breasts
- 1 tbsp Peri Peri Seasoning (estimate based on coating)
- Zest of ½ Lemon
- Salt and Pepper, to taste
- Drizzle of Oil for frying
For the Garlic Mayonnaise
- 2 tbsp Mayonnaise
- Roasted Garlic from 1 clove (prepared during chip roasting)
- Salt and Pepper, to taste
Instructions
- Prepare and roast the chips and garlic: Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then cut into 1cm wide chips, leaving the skin on. Spread the chips on a large baking tray, drizzle with oil, season with salt and pepper, and toss to coat evenly. Arrange in a single layer. Peel the garlic clove, place it in a small piece of foil with a drizzle of oil, and scrunch to enclose. Add the foil-wrapped garlic to the tray with the chips.
- Roast until golden: Place the tray on the top shelf of the oven and roast for 25-30 minutes until the chips are golden and cooked through. At the halfway mark, remove the garlic foil from the tray and turn the chips to ensure even cooking.
- Make the lemon-dressed tomato salad: While the chips roast, zest and halve the lemon. In a medium bowl, squeeze the lemon juice, add a drizzle of oil, salt, pepper, and a pinch of sugar if desired. Halve the baby plum tomatoes and add them to the bowl, mixing gently to coat. Adjust seasoning and lemon juice to taste. Trim the baby gem lettuce, halve lengthways, then thinly slice widthways, and set aside.
- Prepare the chicken: Sprinkle peri peri seasoning and lemon zest on a large plate. Season with salt and pepper. Place each chicken breast between two pieces of baking paper or cling film and gently bash with the bottom of a saucepan until 1-2cm thick. Coat each chicken breast thoroughly in the seasoning mix. Wash your hands and utensils well after handling raw chicken.
- Cook the chicken: When the chips are halfway done and garlic is out of the oven, heat a drizzle of oil in a large frying pan over medium-high heat. Cook the chicken breasts for 5-6 minutes on each side until golden brown and no longer pink inside. Once cooked, transfer to a board, cover loosely with foil, and let rest for a couple of minutes.
- Prepare garlic mayonnaise and finish the salad: Remove the roasted garlic from the foil and mash it with a fork. Mix the mashed garlic with mayonnaise, seasoning with salt and pepper to taste. Add the sliced baby gem lettuce to the tomato bowl and toss together.
- Serve: Slice each chicken breast into 5 slices and plate alongside the crispy chips and the lemon-dressed salad. Add a dollop of garlic mayonnaise for dipping and lemon wedges to squeeze over. Enjoy your vibrant peri peri chicken meal!
Notes
- Ensure chicken is fully cooked by checking it’s no longer pink in the middle.
- If chips overcrowd the tray, use two trays to ensure even roasting and crispiness.
- Adjust the amount of peri peri seasoning based on your spice preference.
- Use fresh lemon juice for the best flavor in the salad and dressing.
- Garlic mayonnaise adds a creamy, flavorful dip—do not skip!
- Resting the chicken before slicing keeps it juicy.