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Serves 4-6
Gluten-free
Dairy-free
Ingredients
- 10-12 baby potatoes, halved
- 1 red onion, cut into wedges
- 3 corn on the cob, cut into thirds
- 3 peppers (we used red, yellow and green), roughly chopped
- 2 lemons, halved
- 8 chicken thighs
- 12 cherry tomatoes
For the piri piri mix:
- 2 tsp smoked paprika
- 1 tbsp oregano
- 1 tsp ground ginger
- 2 tsp garlic powder
- 2 tsp cayenne pepper
- 2 tbsp maple syrup
- 1 tbsp olive oil
- Juice of 1 lemon
- Sea salt and freshly ground black pepper
Cooking instructions
- Preheat the oven to 200°C/180°C fan/Gas 6.
- Add all the traybake ingredients, except the chicken and tomatoes, to a large roasting tin. Top with the chicken thighs. Make sure everything has space and isn’t too crowded – you might need two tins.
- Stir together all the ingredients for the piri piri mix then drizzle over the whole tin. Mix together so that everything is well coated.
- Roast for 20 minutes, then add the cherry tomatoes and return to the oven for a further 10-15 minutes or until the chicken is cooked through.
- Get ready to serve! I love to serve mine with a drizzle of those delicious piri piri juices.
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GORDON RAMSAY ACADEMY
- 57-61 Commercial Way, Woking, Surrey GU21 6HN
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