This super moist and tender chicken is a take on piri piri. Piri Piri sauce or marinade is popular in Southern Africa or Portuguese cultures. The name piri piri is the type of hot pepper used. For this recipe I used habanero pepper because I did not have the piri piri on hand but all the remaining ingredients in the marinade are common in the dish. It’s a spicy and super flavorful dish. The spiciness can be adjusted to suit your tastebud. This sauce can be used on a whole chicken, fish or shrimps. Roasting the chicken breasts in the La Cloche makes it super moist and tender and all of the beautiful seasoning drips onto the veggies. How beautiful is that!
The La Cloche is basically a domed (bell) shaped baking dish, if you will. And the stoneware feature acts like a stone oven. If you don’t have this equipment, you can use a dutch oven heavy bottom pot with a tight lid or use a covered baking dish. This baking method helps to keep the breasts from drying out and it retains so much flavor. This is definitely one of the most tender, juicy and tasty chicken breasts you will ever eat. So I hope you will make it and enjoy as much as we do. Happy Cooking!
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Roasted Chicken Breasts Piri Piri
A super moist and delicious spiced chicken breast recipe. Seasoned with a quick and easy spicy marinade and baked in a La Cloche (stoneware baker) for the ultimate juicy and tender meat.
Ingredients
FOR THE MARINADE:
- 6 cloves garlic
- 1 cup fresh cilantro roughly chopped
- 1 cup Thai basil or genovese basil
- 2 habanero pepper Whole with seeds
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons Distilled vinegar
- 2 teaspoon smoked paprika
- 1 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 medium white onion roughly chopped.
- 3/4 cups extra virgin olive oil
FOR THE CHICKEN:
- 2 1/2 pounds chicken breasts 2 to 3 half size bone-in Breasts.
- 1/2 teaspoon sea salt
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup marinade (recipe included) – Piri Piri (Harbanero)
FOR THE VEGGIES:
- 2 medium Idaho potatoes rinsed and cut into small chunks
- 8 small carrots washed and peeled and trim off ends.
- 1 small red onion or white peeled and cut into 3 slices
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoons extra virgin olive oil (plus extra for coating the parchment paper)
Instructions
MAKE THE MARINADE:
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Place all the marinade ingredients in a blender or food processor. Pulse 20 to 30 seconds to form a rough sauce.
Note: This recipe makes about 1 cup and can season up to 5 pounds of chicken or fish. Excess can be stored in a tightly covered jar for 5 days in the fridge or up to 3 months in the freezer.
LET'S MARINADE THE CHICKEN:
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Optional: rinse and dry chicken.
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Cut 2 to 3 scores (slits) on each breast.
Note: Cut the slits 1/8 to 1/4 inch deep.
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Place the breasts in a mixing bowl or you can use a ziplock bag.
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Season with the salt, smoked paprika and black pepper. Pour 1/2 cup of the marinade over the chicken. Mix to coat thoroughly.
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Cover the bowl with plastic wrap and refrigerate for 2 hours.
Note: Can be marinated up to overnight.
LET'S ROAST THE CHICKEN AND VEGGIES:
PREHEAT OVEN 375F DEGREES.USE THE CONVECTION ROAST SETTING IF YOUR OVEN HAS THIS FEATURE.
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Remove the chicken 30 minutes before cooking.
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Line the La Cloche with parchment paper and coat with olive oil (about 1 teaspoon).
Note: I place the La Cloche on top of a 1/2 sheetpan. You can use a stoneware dutch oven pot or stoneware baker.
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Add the carrots, potatoes and onion to the La Cloche. Sprinkle with the salt and pepper and drizzle 1 to 2 tablespoons extra virgin olive oil. Mix to coat.
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Place the marinated chicken breasts on top of the veggies. Drizzle any drippings of remaining marinade from the bowl over the breasts. Cover the La Cloche.
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Roast the chichen and veggies for 1 hour and 15 minutes.
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1 hour and 15 minutes later… Remove the La Cloche from the oven.
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Increase the oven temperature to 450F Degrees.
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Remove the domed lid (or cover). Use a spoon to pour some of the juice on top of the breasts.
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Return the uncovered cloche or dutch oven to the oven. Roast for 10 to 15 minutes until the chicken is lightly browned and reaches an internal temperature of 175F to 185F degrees.
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Serve with the vegetables and spoon some of the juices over the chicken. Enjoy!
Recipe Notes
Video Tutorial Available: Roasted Chicken Breasts Piri Piri
Nutritional information will vary depending on serving size.
The marinade can be used to season up to 5 pounds of chicken or fish.
I used Habanero pepper but you can sub Piri Piri or your hot pepper of choice.
If you don’t have a La Cloche or stoneware dutch oven you can use a deep roasting pan with a tight lid.
Looks delicious 💞
Thanks much.
You’re welcome 💞