Peri-Peri Roasted Chicken, with garlic mayo smashed potatoes & lemon mayo drizzled calamari strips

This recipe will have you licking your fingers!

Recipe by Tiffany Kate-Lyn Matthews:
Serves: 4
Preparation time: 30 minutes
Cooking time: 1 hour & 30 minutes

Ingredients:

 

Peri- Peri Chicken: 

  • 6 Free Range Chicken Thighs
  • 2 Tbsp olive oil 
  • 2 tsp smoked paprika 
  • salt & pepper
  • juice of 1 lemon
  • ½ cup Woolworths Peri-Peri Mayonnaise 

For the garlic mayo smashed potatoes:

  • 700g Woolworths baby potatoes, parboiled & drained 
  • ¼ cup Woolworths Free Range Duck Fat
  • Salt & pepper
  • ½ cup Woolworths Garlic Mayonnaise 
  • 2 Tbsp chives, chopped 

For the lemon mayo drizzled Southern-fried Calamari strips:

  • Frozen Southern-Fried Calamari 500 g
  • ½ cup Woolworths Lemon Mayonnaise 
  • Fresh coriander to serve

How To Make Chicken

Preheat oven to 200°C, then start by seasoning chicken thighs with salt, pepper & paprika, drizzle with olive oil and a squeeze of fresh lemon juice, toss until well combined, then sear the chicken thighs skin side down on a griddle pan  for about 5 minutes, then brush with peri- peri mayonnaise and place into the oven for 30– 40 minutes until cooked through, once cooked brush over a generous amount of peri-peri mayonnaise.

For the smashed potatoes, place parboiled potatoes onto a baking tray, use a flat-bottomed glass, gently smash each potato and arrange them in a single layer, dollop the duck fat on the smashed potatoes and bake for 20 – 25 minutes, until crispy and golden brown. Serve with a generous amount of garlic mayonnaise and sprinkle with salt flakes and freshly chopped chives.

Lastly cook the calamari strips according to packet instructions, once cooked drizzle over some lemon mayonnaise and serve with fresh coriander.