CHICKEN THIGHS PERI-PERI CHICKEN THIGHS WITH SWEET PEPPER-AND-POTATO TRAY BAKE

Serves 4

EASY

Preparation: 15 minutes

Cooking: 45 minutes

Woolworths baby potatoes in garlic butter 1 x 700 g bag

Woolworths free-range chicken thighs 8 onions 2, quartered garlic 1 head, separated into cloves Woolworths peri-peri sauce 1 cup olive oil 2T

Woolworths chicken stock concentrate 1 x 25 g stick water ½ cup sea salt and freshly ground black pepper, to taste

Woolworths Pepperito red peppers

200 g, halved and seeded butter 100 g baby spinach, for serving parsley, to garnish

1 Preheat the oven to 200°C. Microwave the baby potatoes for 10 minutes. 2 Arrange the chicken, onions and garlic in a large, deep baking tray and toss with the peri-peri sauce, olive oil, chicken stock and water.

3 Add the baby potatoes and crush using a fork, then season. Add the peppers and dot with the butter. Roast for 45 minutes, basting in the peri-peri sauce regularly to caramelise. Serve with the baby spinach, garnished with parsley.

WHEAT- AND GLUTEN-FREE BEER: Devil’s Peak Lager