Peri peri chicken traybake

Ingredients

• 2 tbsp olive oil
• 1 tbsp smoked paprika
• ½ tbsp ground coriander
• 1 tsp chilli powder (depending on how spicy you like it)
• 1 tsp dried oregano
• 4 garlic cloves, crushed
• 1 lemon, juiced and zested, plus wedges to serve
• 1.1kg pack chicken thighs and drumsticks
• flat leaf parsley, to serve

Description

• STEP 1

  Combine the oil with the dried spices, herbs, garlic, lemon zest and juice in a small bowl, seasoning well.

• STEP 2

  Put the chicken in a large roasting tin then spoon over the spice paste. Use your hands to massage in well, then leave to marinate in the fridge, covered, for at least 1 hour, or overnight if possible.

• STEP 3

  Heat the oven to 200C/180C fan/gas 6. Remove the chicken from the fridge 20-30 mins before cooking then transfer to the oven and bake for 45-50 mins until cooked through, turning once halfway. Serve sprinkled with the parsley.