Midweek dinners need to be easy to prepare, quick to cook, and packed with flavour. It is all too easy to fall into a routine of repeating the same meals week after week. However, a simple chicken traybake has recently transformed my weekday cooking, offering a dish that tastes far more effortful than it actually is.
Peri Peri Chicken and Halloumi Traybake
This peri peri chicken and halloumi traybake is straightforward to make, as all ingredients go into a single dish. The oven does the hard work, freeing up your evening. It is also an excellent way to incorporate plenty of vegetables.
The recipe was inspired by Alex's Kitchen Bangers, who describes it as "a super easy and simple dinner that the whole family can enjoy." Alex uses reduced-fat halloumi and homemade peri peri sauce, whereas I opt for full-fat versions and Nando's sauce. Feel free to adjust based on your preferences.
Ingredients
- Four boneless chicken thighs
- Cooking oil
- Two tbsp peri peri seasoning
- 600g baby potatoes
- Two sweetcorn, snapped in half
- Two red peppers, cut into chunks
- One large red onion, cut into wedges
- 100g halloumi, sliced
- 100ml peri peri sauce (I used Nando's)
Method
- Preheat the oven to 200C (180C fan).
- Marinate the chicken with some oil and one tbsp peri peri seasoning.
- Add the baby potatoes to a large roasting tray with the remaining peri peri seasoning and a splash of oil. Add the chopped peppers, onion, and sweetcorn.
- Place the seasoned chicken thighs on top and drizzle over the peri peri sauce.
- Put the tray in the oven for 40 minutes. Remove and add the halloumi slices.
- Return to the oven for a further 10 minutes until the halloumi turns golden and the chicken is fully cooked. Add another drizzle of peri peri sauce over the tray and serve.
This dish is ready in about an hour and delivers juicy chicken, tender potatoes, and crispy halloumi with a spicy kick. Perfect for busy weeknights.
