Peri Peri Roasted Chicken and Veggies

Roasted Chicken with Crispy Sweet Potato Wedges, Charred Broccolini and Peri Peri Sauce

Heather Hartman

Thank you so much for watching the premiere of Fresh. Simple. Healthy. on The Design Network! I had blast connecting with you and hearing your feedback! Truly a dream come true.

Here is the recipe for "Roasted Chicken with Crispy Sweet Potatoes, Charred Broccolini and Peri Peri Sauce" that I made on the premiere episode. I love it because you can make a large batch of the chicken, sweet potatoes and greens and eat it throughout the week with different sauces and spices. So colorful, fresh, simple, and healthy! Let me know if you make it!

Save the recipe on Insta here!

New episodes of Fresh. Simple. Healthy. air at 8/7c on Samsung TV Plus, Vizio WatchFree Plus, The Roku Channel, Sling TV, Pluto TV, Plex and IMDb TV. I find the easiest way to watch is by downloading The Design Network app on your Apple TV, ipad, or iphone. You can also watch Fresh. Simple. Healthy. on YouTube!

Roasted Chicken with Crispy Sweet Potato Wedges, Charred Broccolini and Peri Peri Sauce

Heather Hartman Health

Servings

4

Prep Time

1 hours

Cook Time

1.25 hours

Cuisine

African

Category

Dinner

I am turning up the heat with this flavorful lemon roasted chicken with broccolini, crispy potatoes and peri peri sauce. A colorful array of sweet bell peppers and the heat of habaneros make this plate-topping peri peri sauce delectably sweet, sour, salty and spicy. 

Roasted Chicken with Crispy Sweet Potato Wedges, Charred Broccolini and Peri Peri Sauce

INGREDIENTS

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    • 4 each chicken breast, bone and skin on
    • 19 gram package chives, chopped
    • 1 each preserved lemon, roughly chopped
    • 1 tablespoon garlic puree
    • .5 cup olive oil
    • Black pepper
    • 1 each lemon, zested and half juiced

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    • 3 each sweet potatoes, different colors
    • 1 each russet potato
    • 1 pinch Himalayan salt

    • 1 pinch black pepper

    • 1 tablespoon olive oil

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    • 10 mini sweet bell peppers, stems removed
    • .25 cup apple cider vinegar
    • .25 cup red wine vinegar
    • .5 cup olive oil
    • 2 each bay leaf
    • 1 tablespoon garlic puree
    • .5 each white onion
    • 1 - 2 each habaneros, stem and membrane removed

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    • 1 head broccolini, sliced lengthwise
    • 1 pinch Himalayan salt
    • 1 pinch black pepper
    • 1 tablespoon olive oil
    • 1 each lemon, half juiced and half thinly sliced

    METHOD

    1. Air dry the chicken in the fridge for 24-hours, then pat with paper towels to remove any extra moisture. This ensures a crispy chicken!

    2. Combine the chives, preserved lemon, garlic puree, olive oil, black pepper and lemon juice with an immersion blender. The mixture should be combined, but still chunky. Mix in the lemon zest. Lay the chicken breast on a lined sheet pan, then rub the mixture under and over the chicken skin. Marinate for 15-minutes to two hours.

    3. Meanwhile, chop the potatoes into 1" thick wedges or half moons. Mix in a large bowl with one pinch of Himalayan salt, one pinch of black pepper, and 1 tablespoon of olive oil. Lay flat on a lined sheet pan.

    4. Roast the chicken and potatoes at 425F for 45 minutes to an hour, flipping the potatoes half way.

    5. While this is roasting, prepare the sauce by adding all of the ingredients to a high powered blender and blending until liquified.

    6. When the chicken and potatoes are done, cover with foil and let rest while you prepare the broccolini.

    7. Turn on your broiler. Mix the broccolini, olive oil, salt, pepper, lemon juice and lemon slices in a large bowl. Lay on a sheet pan and broil until crispy. This will give your chicken enough time to rest and get juicy!

    8. Plate everything or serve family style!
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