Roasted in a skillet, this smoky Peri Peri Chicken combines melt in the mouth tender chicken with a spicy flavour bomb marinade which is also tangy, herby and loaded with garlic. Accompanied by cooling Coriander and Chilli Yoghurt and soft and crispy Hasselback Potatoes, this is a meal you will be cooking over and over again.

NB If you do not have a cast iron skillet, simply use your best roasting dish or, if you have frying pan which is oven safe, you could use that too.

How to make Skillet Roast Peri Peri Chicken with Hasselback Potatoes and a Coriander and Chilli Yoghurt Dressing

For more information on roasting chicken generally and specifically in a skillet, please see my Skillet Roast Chicken – Core Recipe here.

Peri Peri Chicken

Collect all your ingredients together:

1 quantity of Peri Peri Marinade
1 medium chicken, (roughly 1.4 – 1.5kg)

Prepare the Peri Peri Marinade and make slashes over the surface of the chicken. Brush over ½ of the marinade, making sure you brush it into the cuts. Reserve the remaining marinade. Leave to marinate for a minimum of 30 minutes or preferably up to 24 hours, covered and in the fridge. Calculate how long it will take to cook the chicken (see Recipe Notes) and remember it is always best to start cooking chicken when it is at room temperature rather than straight from the fridge.

Cover the chicken with foil, put into the oven and set the timer to ring 30 minutes before the chicken should be cooked. Take the chicken out of the oven, remove the foil and brush over the remaining Peri Peri marinade. Return the chicken to the oven, with no cover, to finish cooking. The chicken should look slightly charred in just a few places which will give it a barbecued flavour. Rest the chicken for 15 minutes before you carve and serve.

To check the chicken is cooked:

Pull the leg away from the bird slightly and skewer into breast flesh behind the leg. Any juices coming out of the bird should be clear and the meat should be opaque. If you see any pinkness or blood, cook for a further 10 – 15 minutes. If you use a meat thermometer, the internal temperature of the meat should read 165°F or 75°C.

Hasselback Potatoes

Collect all your ingredients together:

medium sized potatoes, any kind such as Maris Piper or Ukon Gold
olive oil
salt and freshly ground black pepper

Lay your potatoes down on their longest and flattest side. Slice into the potatoes but do not cut through completely. I cut around four fifths of the way into the potato and each slice is approximately ½ cm each. Drizzle over half the olive oil, trying to get as much as possible between the slices of potatoes. Use your hands to do this and to ensure the skin is covered in oil. Place on skillet or baking tray and grind over some sea salt and black pepper. The potatoes will take approximately 1 hour and 30 minutes to cook, depending on their size. Roughly halfway through cooking, brush the potatoes with the remaining half of the olive oil, trying to get the oil between the slices. Continue to cook until the skin is crispy and the potato on the inside is soft and fluffy.

Coriander and Chilli Yoghurt

Collect all your ingredients for the together.

plain yoghurt
coriander leaves and/or parsley
olive oil
lemon zest and juice
chilli flakes
salt and freshly ground black pepper

Blitz the herbs in a food processor and then add the remaining ingredients. Process until mixed and everything is finely chopped.

Made this recipe?

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