Oven Roasted Peri Peri Chicken and Potatoes
By Kiano Moju · cooking.nytimes.com
1 hr 15 min (plus 30 min marinating)6 to 8 servings
Spiced chicken legs and potato wedges roasted together until golden, coated in a fiery peri peri paste of chiles, garlic, lemon and oregano.
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| prepPreheat oven to 450°F / 230°C | |||||
| 4 Fresno chiles, stemmed | Blend chiles, garlic, lemon, oregano, salt, paprika & cayenne until rough paste | Blend in oil until combined; reserve ¼ cup sauce | Toss chicken & potatoes with salt, pour remaining sauce over, marinate 30 min to 8 hrs | Arrange on baking sheet skin-side up, bake 450°F / 230°C, 35–45 min until golden | Garnish with oregano leaves, serve with reserved sauce |
| 4 garlic cloves, peeled | |||||
| 1 lemon, zested | |||||
| 60 ml lemon juice | |||||
| 3 fresh oregano sprigs (or 1 tsp dried oregano), plus leaves for garnish | |||||
| 2 tsp kosher salt (Diamond Crystal) | |||||
| 1 tsp smoked paprika | |||||
| ¼ tsp ground cayenne | |||||
| 120 ml extra-virgin olive oil | |||||
| 1.4 kg bone-in, skin-on chicken legs (drumsticks and/or thighs) | |||||
| 900 g Yukon Gold potatoes, cut into ½-inch-thick wedges | |||||
| 2 to 3 tsp kosher salt (for coating) | |||||
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