Piri-Piri Chicken & Potatoes

📝 Ingredients

• 4 chicken legs (about 280 g each)
• 2 fresh red chillies + ½ tsp cayenne pepper
• 4 garlic cloves
• 2 tsp sweet paprika + 1 tsp dried oregano
• 1 lemon (zest and juice)
• 3 tbsp red wine vinegar
• 3 tbsp olive oil
• 800 g potatoes
• 4 tomatoes (about 150 g each) + ½ red onion
• Salt, black pepper

🍴 Utensils

• Baking sheet
• Large bowl
• Mixing bowl
• Knife
• Fine grater
• Cling film

📖 Steps

1. Remove the stalks from the chillies and, for a milder dish, the seeds too. Chop the chillies very finely with the peeled garlic, or blitz them for a few seconds. Wash your hands thoroughly afterwards and don't touch your eyes.
2. In the large bowl, mix the chilli-garlic paste, cayenne, paprika, oregano, the grated zest and juice of the lemon, 2 tbsp vinegar, 1 tbsp oil and 1 tsp salt: this is the piri-piri marinade.
3. Make 2 or 3 deep cuts in each leg on the meaty side, down to the bone, so the marinade can penetrate. Coat them in the marinade, massaging it in well, cover with cling film and leave for at least 30 minutes in the fridge, ideally 2 hours.
4. Preheat the oven to 200 °C. Wash the potatoes without peeling them and cut into evenly sized wedges. Spread them out on the tray, drizzle with 1 tbsp oil, season with salt and pepper and toss with your hands.
5. Arrange the legs skin side up among the potatoes and pour the rest of the marinade over them. Roast for 45 minutes, turning the potatoes halfway through, until the skin is golden and crispy and the juices near the bone run clear, with no trace of pink.
6. While it cooks, cut the tomatoes into wedges and thinly slice the half red onion. Toss them in the salad bowl with the rest of the vinegar and oil, salt and pepper. Leave to stand until serving: the onion mellows as it marinates.
7. Once out of the oven, leave the chicken to rest for 5 minutes. Serve each leg with the potatoes drizzled with the spicy juices from the tray, and the chilled tomato salad on the side.