Portuguese Style Baked Chicken with Sri Racha Sauce

I use (Thai) Sri Racha chilli sauce with this baked chicken and it comes out..ahem…quite nicely with enough of a kick.

For 2, you will need:

8 Chicken Thighs with skin-on (rear end removed)
1-2 Tablespoon Sri Racha sauce
2 Tablespoons Canola oil
2 Teaspoon Paprika
Salt & Pepper
3 Potatoes, thickly sliced ( about 2 cm)
1 Red onion, quartered

Pre-heat the oven to 200 degrees C.

In a bowl, mix Sri Racha sauce, paprika and canola oil together and whisk to combine to make the basting sauce. Brush the roasting pan with the mixture and then line with the sliced potato. Rub the chicken well with salt and pepper – brush all sides generously with the sauce and place them on the bed of potato skin side up, break the onion quarters and scatter over the pan.

Bake for 45 minutes – turn every 15 minutes. Remove the pan from the oven and rest for about 5 minutes. Transfer to the serving platter and enjoy.

Note: You can also boil carrots and green beans separately and then mix them with the potato before serving.