8 chicken drumsticks
250g bottle Nando’s Lemon & Herb Peri-Peri Sauce
4 sweet potatoes, cut into wedges
1 tsp peri-peri seasoning
4 tbsp olive oil
2 courgettes, halved and sliced
2 garlic cloves, crushed
1 red, green, and yellow pepper, deseeded and cut into chunks
1 red onion, chopped
1. Pierce skin of chicken several times, put it into a sealable container, season with salt and pepper, and then coat to cover with the Nando’s sauce. Cover and chill the chicken (see tip).
2. Heat oven to 200°C. Tip chicken and marinade into a roasting tin. In another tin, toss the sweet potatoes in 2 tbsp oil and sprinkle the peri-peri seasoning over. Roast both for 15 min.
3. Turn the chicken and potatoes. Toss the courgettes, garlic, peppers and onion in rest of oil and place in one end of the sweet-potato roasting tin. Roast everything for extra 20 min until the chicken juices run clear and veg is tender yet charred.