Chicken Piri-Piri with Roasted Vegetables

Ingredients

• 8 Chicken Thighs
• 2 Bell Peppers
• 2 Zucchini
• 1 Red Onion
• 4 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 3 tbsp Piri-Piri Sauce (Soy-Free)
• 4 cloves Garlic
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Cut the 2 bell peppers, 2 zucchini, and 1 red onion into bite-sized pieces, about 1-inch cubes. Place these cut vegetables into a medium bowl.
3. 3Add 2 tablespoons of the 4 tablespoons of olive oil to the bowl with the vegetables. Sprinkle in the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated. Spread the seasoned vegetables in a single layer on a baking sheet.
4. 4In a separate medium bowl, combine the remaining 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 3 tablespoons of soy-free piri-piri sauce, and 4 minced cloves of garlic. Stir well to combine.
5. 5Add the 8 chicken thighs to the bowl with the piri-piri sauce mixture. Toss the chicken thighs to ensure they are fully coated. Let the chicken marinate for at least 15 minutes.
6. 6Arrange the marinated chicken thighs on the same baking sheet alongside the seasoned vegetables, ensuring they are not overcrowded. The chicken should be placed skin-side up if applicable.
7. 7Place the baking sheet in the preheated oven. Roast for 30 to 40 minutes. The chicken is cooked through when its internal temperature reaches 165°F (74°C) and the juices run clear. The vegetables should be tender and slightly browned.

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