Piri Piri Chicken With Smashed Sweet Potatoes Broccoli

Savory and spicy Piri Piri chicken pairs perfectly with creamy smashed sweet potatoes and tender broccoli in this flavorful and satisfying dish. Inspired by African and Portuguese flavors, this recipe brings a unique twist to a classic comfort food meal, sure to delight your taste buds and leave you wanting more!

Ready Time

2 hrs

Yields

9 servings

Ingredients

1 1/2 teaspoons smoked paprika
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon piri piri spice mix (or peri-peri seasoning)
1/4 teaspoon cayenne pepper (optional, for some heat)
1/4 cup olive oil
2 cups buttermilk
9 boneless, skinless chicken breasts
6 large sweet potatoes, peeled
6 tablespoons unsalted butter, softened
3 heads of broccoli, trimmed
2 lemons, cut into wedges (for serving)

Instructions

Preheat your oven to 425°F (220°C). In a small bowl, mix together smoked paprika, salt, black pepper, garlic powder, onion powder, piri piri spice mix, and cayenne pepper (if using).

In a large bowl, whisk together olive oil and buttermilk.

Add the chicken breasts and make sure they’re fully submerged in the marinade, then cover and refrigerate for at least 2 hours or overnight. Line a baking sheet with parchment paper.

Remove the chicken from the marinade, letting any excess liquid drip off, then place the chicken on the prepared baking sheet.

Roast the chicken in the preheated oven for 25-30 minutes, or until cooked through. Meanwhile, place the sweet potatoes on a large baking sheet lined with parchment paper.

Use a heavy object or the palm of your hand to smash each sweet potato into a thick disk.

Drizzle with 4 tablespoons of softened butter and sprinkle with salt and pepper to taste. Roast the sweet potatoes in the oven for 25-30 minutes, or until tender and caramelized.

On another baking sheet, toss the broccoli with the remaining 2 tablespoons of butter and a pinch of salt and pepper.

Roast in the oven for 15-20 minutes, or until tender and slightly browned. Serve the roasted chicken with the smashed sweet potatoes and broccoli, finishing with a squeeze of lemon juice from the wedges.

Notes

Piri Piri spice mix can be substituted with peri-peri seasoning if you can’t find the former. If you like a little less heat, reduce or omit the cayenne pepper.

If you prefer your sweet potatoes extra crispy, try roasting them at a higher temperature (450°F or 230°C) for a shorter amount of time (20-25 minutes).

You can prep the sweet potatoes and broccoli ahead of time, but don’t smash the sweet potatoes until you’re ready to roast them. If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice – let it sit for 5-10 minutes before using.

Keep an eye on the chicken while it’s roasting, as oven temperatures can vary.

Don’t overcrowd the baking sheets, as this can affect the cooking time and texture of your dish.