Photograph Skillet Roast Peri Peri Chicken with Coriander and Chilli Yoghurt and Hasselback Potatoes
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Skillet Roast Peri Peri Chicken with Coriander and Chilli Yoghurt and Hasselback Potatoes

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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:

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.

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Skillet Roast Peri Peri Chicken with Coriander and Chilli Yoghurt and Hasselback Potatoes

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.

Course Dinner, Lunch, Supper
Cuisine Portuguese-African
Keyword chicken, chilli, hasselback potatoes, paprika, peri peri, spicy, yoghurt
Servings 4
Author Susan

Ingredients

For the Peri Peri Chicken:

Hasselback Potatoes:

  • Potatoes – as required
  • Roughly ½ – 1 tablespoon of olive oil per potato
  • salt and freshly ground black pepper

For the Coriander and Chilli Yoghurt Dressing:

  • 200g plain yoghurt
  • 30g coriander leaves and/or parsley
  • ½ tablespoon olive oil
  • 1½ tablespoons lemon juice (roughly ½ lemon)
  • grated zest from ½ lemon
  • ⅛ tsp chilli flakes
  • ⅛ teaspoon fine salt
  • ⅛ teaspoon freshly ground black pepper

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Peri Peri Chicken: make slashes over the surface of the chicken, through the skin and into the flesh. Brush over ½ of the marinade, on all sides of the chicken, making sure you brush it into the cuts. Reserve the remaining marinade.

  3. Leave to marinade for a minimum of 30 minutes or preferably up to 24 hours, covered and in the fridge.

  4. Take the chicken out of the fridge roughly 30 minutes before you want to cook it and cover with foil –  it is always best to start cooking chicken when it is at room temperature rather than straight from the fridge. Whilst it is warming up, prepare your hasselback potatoes.

  5. Preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7

  6. Hasselback potatoes: lay your potatoes down on their longest and flattest side. Slice into the potatoes but do not cut through completely. I cut around 4/5 of the way into the potato and each slice is approximately ½ cm each.

  7. 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.

  8. Cook the chicken and potatoes:

    a) caluclate how long it takes to cook the chicken

    b) the potatoes will take approximately 1 hour and 15 – 30 minutes to cook, depending on their size. Calculate when to put in the oven allowing for the time it takes to cook your chicken plus 15 minutes resting time. The potatoes should come out of the oven at the same time as the chicken has finished resting.

    c) cook the potatoes and the foil covered chicken, putting in the oven at the required time (s). The potatoes should be on the shelf below the chicken.

    d) set the timer to come on 30 minutes before the chicken should be cooked. Ths will be 45 minutes before the potatoes are due to finish cooking.

  9. Baste the Chicken and Potatoes: when the timer rings –

    a) take the potatoes and chicken out of the oven and remove the foil from the chicken

    b) brush the chicken with the reserved marinade. 

    c) brush the potatoes with the remaining half of the olive oil, trying to get the oil between the slices

    Continue to cook the chicken without foil for a further 30 minutes and the potatoes for a further 45 minutes.

  10. Make the Coriander and Chilli Yoghurt: prepare the ingredients and blitz the herbs in the food processor or chop finely by hand.

  11. Add the remaining ingredients to the food processor and pulse until thoroughly mixed.

  12. To serve: when the chicken is cooked, leave to rest for 15 minutes before carving and eating. Serve it with the potatoes and the yoghurt on the side. A crispy salad and/or roast or steamed vegetables would be an excellent accompaniment.

Recipe Notes

Equipment:

  • cast iron skillet or roasting tin if you do not have a skillet
  • kitchen scales, measuring spoons and cups
  • chopping board and knife
  • pastry brush
  • food processor
  • reamer
  • grater

Cooking time:

The length of time a chicken takes to cook will depend on both its size and also the temperature of the oven. This method is a quick method using a hot oven:

  • Preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7
  • Work out your cooking time. This will be 45 minutes per 1 kg (or 4.5 mins per 100g) plus 15 minutes.
  • For those working in imperial measures, 1 kg is 2.2lbs and 100g is 3.5oz
  • A 1.5kg chicken will take 45 minutes plus 22½ minutes plus 15 minutes = 82.5 minutes or , to round it up, 1 hour and 25 minutes.

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