Portuguese Peri Peri Chicken and Potatoes

I recently discovered this recipe and it has quickly become a weeknight favorite. There is so much flavor coming the sauce that it tastes great even without the cilantro yogurt sauce. If you're in a rush, feel free to skip that step and just make the chicken and potatoes with the peri peri sauce. Using chicken on the bone means that leftover will still be juicy the next day.

 Recipe from Feasting at Home

4 pounds bone in, skin on chicken thighs (about 8 thighs)

1 1/2 pounds Yukon Gold potatoes, sliced thin (about 1/4")

Peri Peri Marinade:

2 teaspoons dried ancho chili powder

2 tablespoons smoked paprika

6 garlic cloves, minced

1 tablespoon kosher salt

1 teaspoon coriander

5 tablespoons sherry or red wine vinegar

5 tablespoons olive oil

1/2 teaspoon pepper

Cilantro Yogurt Sauce:

1 cup plain Greek yogurt

1 bunch cilantro, finely chopped

1/2 teaspoon kosher salt

1/2 teaspoon coriander

1 tablespoon olive oil

1 tablespoons lemon juice

pepper, to season

Preheat your oven to 425F. 

Place all the marinade ingredients in a blender or food processor and blend. Use a kitchen brush and brush a thin layer of marinade on the bottom of a large sheet pan. Next, layer the potatoes on the sheet pan, overlapping just a little. Sprinkle with kosher salt. Brush the marinade on the chicken thighs, covering them generously. You'll have some marinade left over which will be used later. Place the chicken on the potatoes.

Bake for 15 minutes, then turn over the chicken pieces. Bake 15 more minutes, then brush the rest of the marinade on the chicken. Bake about another 15 minutes, or until cooked through. If you want to crisp your chicken skin, place the chicken under the broiler for a few minutes.

While the chicken is cooking, blend together the sauce ingredients. You can also mix this by hand, but if you do, make sure you chop the cilantro very finely. Serve the sauce on the side.

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