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Peri-Peri Chicken with Crispy Potato Wedges

A delicious dish combining juicy peri-peri chicken leg quarters with crispy potato wedges, perfect for healthy eating.
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Prep Time 1 hour
Cook Time 1 hour 25 minutes
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Chicken leg quarters Juicy and flavorful cut of chicken.
  • 2 tablespoons Olive oil Heart-healthy fat for moisture.
  • 1/4 cup Peri-Peri sauce Adds spice and unique flavor.
  • 1 teaspoon Paprika Gives color and mild flavor.
  • 1 teaspoon Garlic powder Adds depth to the marinade.
  • 1 teaspoon Onion powder Adds flavor to the marinade.
  • 1 teaspoon Salt Enhances flavors.
  • 1/2 teaspoon Black pepper Adjust according to taste.
  • 2 tablespoons Lemon juice Brightens the dish.
For the Potato Wedges
  • 4 large Potatoes Cut into wedges, great source of carbohydrates.
  • 2 tablespoons Olive oil For tossing the wedges.
  • 1 teaspoon Paprika For flavor and color.
  • 1 teaspoon Garlic powder Adds flavor.
  • 1 teaspoon Salt Adjust to your taste.
  • 1/2 teaspoon Black pepper For seasoning.
For the Coleslaw
  • 2 cups Shredded cabbage Adds crunch to the dish.
  • 1 cup Shredded carrot For additional crunch and sweetness.
  • 1/2 cup Mayonnaise For creaminess; opt for lighter version if desired.
  • 1 tablespoon Lemon juice Adds freshness.
  • 1 teaspoon Salt For seasoning.
  • 1/2 teaspoon Black pepper Adjust according to taste.
For Garnish
  • 1 pinch Paprika or chili powder For garnish and added flavor.
  • 1 cup Cucumber, thinly sliced Adds freshness and hydration.

Method
 

Marinate the Chicken
  1. In a large mixing bowl, combine olive oil, peri-peri sauce, paprika, garlic powder, onion powder, lemon juice, salt, and black pepper.
  2. Mix well and coat the chicken thoroughly with this marinade. Marinate for at least 1 hour.
Roast the Chicken
  1. Preheat oven to 400°F (200°C). Place marinated chicken leg quarters on a baking sheet.
  2. Roast for 40–45 minutes until golden, juicy, and slightly charred.
Cook the Potato Wedges
  1. Prepare potato wedges by tossing them in a bowl with olive oil, paprika, garlic powder, salt, and black pepper.
  2. Spread wedges on another baking sheet and roast for 35–40 minutes or until crispy and golden brown.
Prepare the Coleslaw
  1. In a separate bowl, mix shredded cabbage and carrots.
  2. Add mayonnaise, lemon juice, salt, and pepper, and stir until well coated.
Assemble & Serve
  1. Arrange peri-peri chicken leg quarters on a plate, alongside crispy potato wedges and creamy coleslaw.
  2. Garnish cucumber slices with paprika or chili powder. Serve immediately.

Notes

Make a double batch of chicken for meal prep. Store leftovers in airtight containers in the refrigerator for up to 3 days. Enjoy with dipping sauces like low-calorie ketchup or spicy yogurt.