JojoM

Spatchcocked whole chicken roasted over onions, leeks, and lemon with a smoky mild peri-peri pepper marinade for a family-friendly tray bake.
This mild peri-peri spatchcock chicken tray bake uses a roasted pepper marinade for smoky, gently tangy flavor without high heat. Spatchcocking helps the chicken cook evenly while onions, leeks, and lemon roast underneath to protect the meat and add moisture.
Roasting the pepper base removes harsh raw onion notes and concentrates sweetness. Flattening the chicken lets the legs and breast finish at the same time for juicy meat and crisp skin.
The marinade combines roasted peppers, aromatics, paprika, and a splash of lemon and vinegar for balanced flavor. A simple vegetable layer keeps the tray moist and adds a built-in side.
Roast the pepper base, blend it into a smooth marinade, and coat the spatchcocked chicken well. Roast over the vegetables until the breast hits 75C and the thighs reach 82C, then rest before carving.
If you prefer extra heat, add chili flakes at the table rather than to the tray. Serve with buttered rice or flatbreads and a simple cucumber or tomato salad. A spoonful of yogurt sauce is a good cooling contrast.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 180C oven until warmed through, adding a splash of pan juices to keep the chicken moist.
Spatchcocked whole chicken roasted over onions, leeks, and lemon with a smoky mild peri-peri pepper marinade for a family-friendly tray bake.

Roast the pepper base until the skins blister for deeper flavor.
Pat the chicken dry before marinating so the skin browns well.
Pull the chicken at 75C in the breast and 82C in the thigh.
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Heat the oven to 220C (fan 200C).
Toss bell peppers, onion, green onions, and garlic with olive oil and spread on a tray cut-side down.
Roast for 20 to 25 minutes until blistered and softened, then peel the garlic.
Blend the roasted vegetables with all marinade seasoning ingredients until smooth and thick.
Use kitchen shears to remove the backbone and flatten the chicken breast-side up.
Coat the chicken all over with the marinade, including under the legs and wings.
Cover and refrigerate for at least 2 hours, ideally overnight.
Reduce the oven to 200C (fan 180C).
Toss onion wedges, leek rounds, and lemon slices with olive oil and a pinch of salt, then spread in a roasting tray.
Place the marinated chicken on top, skin-side up.
Brush the skin with a little olive oil or extra marinade.
Roast for 45 to 55 minutes, brushing once halfway through, until the breast is 75C and the thigh is 82C.
Rest for 10 minutes, spoon pan juices over the chicken, and serve with lemon wedges if desired.
12/29/2025
Easy prep and the roasted pepper marinade gave great color without too much heat.
12/26/2025
Great sheet pan dinner. The chicken cooked evenly and the lemon added a nice lift.
12/22/2025
The spatchcock method kept the chicken juicy and the flavor stayed mild for kids.
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Serving Size: 1/4 chicken with vegetables
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Jalalsamfit (adapted by JojoM)
Jalalsamfit (adapted by JojoM)