Mozambican Peri-Peri Chicken with Lemon Potatoes

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 1 1/2 lb baby potatoes, halved
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp red pepper flakes
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 lemon, cut into wedges
• 2 tbsp chopped parsley
• Kosher salt and black pepper

Steps

1. Heat the oven to 425°F.
2. Toss potatoes with 1 tablespoon oil, salt and pepper and roast 15 minutes.
3. Mix remaining oil, lemon juice, garlic, paprika, red pepper, oregano and cumin; coat the chicken.
4. Add chicken and lemon wedges to the pan and roast until potatoes are tender and chicken reaches 165°F, 22 to 25 minutes.
5. Rest chicken 5 minutes and finish everything with parsley.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.