Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 6-7 potatoes (e.g. Rooster potatoes) (approximately 900 g)
  • 6 tbsp olive oil
  • 8 chicken thighs, with the skin left on
  • 2 red onions, cut into wedges
  • 25 g sachet piri-piri spice mix
  • 400 g tender-stem broccoli
  • Salt and pepper (seasoning)
EUPOTATOES28755 website 820x480 recipes 01 2
Preparation time: 15 MIN Cooking time: 25 MIN
  1. Heat the oven to 180°C/Gas 4.
  2. Peel the potatoes and chop them into chunks.
  3. Toss the potatoes in 2 tbsp of oil, season with salt and pepper and place them in a roasting tin.
  4. Then, toss the chicken in the onions, spice mix, 2 tbsp of oil, and season with salt and pepper.
  5. Spread the tossed potatoes evenly on one side of the roasting tin and the chicken on the other. Roast for 40 minutes.
  6. Then, add the broccoli. Drizzle 2 tbsp of oil and pepper and salt over the broccoli and roast further for 15 minutes.
  7. Remove the broccoli, onions, and chicken from the roasting tin, leaving the potatoes, mashing them with a fork and allowing them to absorb the juice and spices from the tin. Once mashed, spread the potatoes across the tin before returning the broccoli, chicken, and onions.
  8. Ready to serve.

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