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–+ servings

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.
5 from 1 vote
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Course: Dinner, Entree, Gluten-free, Lunch, Main Course
Cuisine: African, American, Easy, gluten-free, Healthy, roasted vegetables
Keyword: African Cuisine, Best chicken marinade, glutenfree, how to bake chicken breasts, How to cook juicy chicken breasts, How to make piri piri marinade, How to make piri piri sauce, La Cloche, One Pan chicken recipes, One Pan Recipes, Portuguese Cuisine, Stoneware baker, What is piri piri
Prep Time: 10 minutes
Cook Time: 2 hours
Marinating Time:: 2 hours
Total Time: 4 hours 10 minutes
Servings: 4 People
Calories: 709kcal
Author: Yasmin Jackson

Equipment

  • La Cloche (stoneware baker) or stoneware dutch oven pot

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:

  • 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:

  • Optional: rinse and dry chicken.
  • Cut 2 to 3 scores (slits) on each breast.
    Note: Cut the slits 1/8 to 1/4 inch deep.
  • Place the breasts in a mixing bowl or you can use a ziplock bag.
  • Season with the salt, smoked paprika and black pepper. Pour 1/2 cup of the marinade over the chicken. Mix to coat thoroughly.
  • 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.

    • Remove the chicken 30 minutes before cooking.
    • 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.
    • 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.
    • 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.
    • Roast the chichen and veggies for 1 hour and 15 minutes.
    • 1 hour and 15 minutes later... Remove the La Cloche from the oven.
    • Increase the oven temperature to 450F Degrees.
    • Remove the domed lid (or cover). Use a spoon to pour some of the juice on top of the breasts.
    • 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.
    • Serve with the vegetables and spoon some of the juices over the chicken. Enjoy!

    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.

    Nutrition

    Calories: 709kcal | Carbohydrates: 39g | Protein: 65g | Fat: 33g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 1574mg | Potassium: 2057mg | Fiber: 6g | Sugar: 9g | Vitamin A: 18217IU | Vitamin C: 57mg | Calcium: 106mg | Iron: 3mg