Perdue
Peri Peri Gluten Free Chicken
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Peri Peri Gluten Free Chicken

Preheat the oven to 425°F

Ingredients

1 pkg. PERDUE® Whole Cut-Up Chicken
4 tbsp. olive oil
3 tbsp. lemon juice
3 tbsp. red wine vinegar
3 cloves garlic, finely chopped
2 tbsp. chopped cilantro
1 tbsp. red pepper flakes
1 tsp. salt
1 tsp. black pepper
4 large or 8 medium potatoes, Yukon Gold, russet, or red bliss
4 tbsp. butter, melted
1 tbsp. grated Parmesan cheese
Lemon wedges for garnish
Step One

Peri Peri Gluten Free Chicken

Time make it in:

WITH PERDUE® Whole Cut-Up Chicken

Serves 8 | Prep Time: | Cook Time:

Learn how to make this delicious recipe!
WATCH VIDEO
Nutritional Information
Serving Per Recipe: 8
Amount Per Serving
Calories 500
% Daily Value*
Total Fat 30g 46%
Saturated Fat 9g 45%
Cholesterol 115mg 38%
Sodium 670mg 28%
Total Carbs 35g 12%
Dietary Fiber 2g 8%
Sugars 2g
Protein 25g
Vitamin A 20%
Vitamin C 30%
Calcium 4%
Iron 15%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 500
  • Protein 25g
  • Sodium 670mg
  • Sat.Fat 9g
  • Sugar 2g

Peri Peri Gluten Free Chicken

Preheat the oven to 425°F

ingredients

Ingredients

1 pkg. PERDUE® Whole Cut-Up Chicken
4 tbsp. olive oil
3 tbsp. lemon juice
3 tbsp. red wine vinegar
3 cloves garlic, finely chopped
2 tbsp. chopped cilantro
1 tbsp. red pepper flakes
1 tsp. salt
1 tsp. black pepper
4 large or 8 medium potatoes, Yukon Gold, russet, or red bliss
4 tbsp. butter, melted
1 tbsp. grated Parmesan cheese
Lemon wedges for garnish
ingredients

Step one: Marinate

In a bowl or 2-cup glass measuring cup, whisk together the olive oil, lemon juice, red wine vinegar, garlic, cilantro, red pepper flakes and salt and black pepper. Place the chicken in a glass baking dish. Pour the Peri Peri sauce over the chicken and toss to coat well. Marinate the chicken in the refrigerator for at least 1 hour and up to overnight. 30 minutes before you’re ready to roast, take the chicken out of the refrigerator, prepare the potatoes and preheat the oven to 425°F.

How to: Marinating
ingredients

Step two: Slice

Slice each potato crosswise at 1/8 to 1/4-inch intervals. Cut almost to the bottom but not all the way through the potato. Slice down through the potato and when the knife hits the edge of the spoon, stop slicing.

TIP: For best results, choose oblong potatoes of uniform size and trim if needed so they'll lie flat without wobbling as you cut into them. You can rest the potato in a large serving spoon and use that as a guide for when to stop slicing — slice straight down, and when your knife hits the edge of the spoon, stop slicing.

ingredients

Step three: Roast

Keeping the chicken in the glass baking dish, arrange the potatoes in the dish with the chicken. Brush the potatoes all over with half the melted butter. Season with salt and black pepper. Roast the chicken and potatoes for 35 to 40 minutes. Remove the baking dish from the oven. Baste the chicken with pan juices. Brush the potatoes with the remaining melted butter, making sure to brush the butter into the slices as the potatoes start to spread open. Sprinkle the Parmesan cheese onto the tops of the potatoes. Return the baking dish to the oven and roast for an additional 20 minutes, or until chicken and potatoes are cooked through and nicely browned. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.

ingredients

Step four: Serve

Remove the chicken and potatoes from the oven. Let the chicken rest for 5 to 10 minutes before carving. Pour the Peri Peri pan juices into a serving container. Serve Peri Peri Chicken with potatoes, sauce and lemon wedges.

TA DA!

Peri Peri Gluten Free Chicken

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