Portuguese-Style Sheet Pan Chicken
with Peppers, Potatoes and Lime Mayo
Faster than ordering takeout or picking up rotisserie, this one-pan-wonder comes together with ease. Dip the chicken, peppers and potatoes in a zesty lime mayo for a finishing flourish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Leg (Boneless)
300 g
Yellow Potato
160 g
Sweet Bell Pepper
1 unit
Lime
113 g
Red Onion, sliced
1 tbsp
Smoked Paprika-Garlic Blend
1 tbsp
Mediterranean Spice Blend
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
7 g
Parsley
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Core, then cut bell pepper into 1-inch pieces. Pat chicken dry with paper towels. Cut chicken pieces in half, crosswise.
Add potatoes, onions, chicken, peppers, Smoked Paprika-Garlic Blend, Mediterranean Spice Blend and 2 tbsp oil to a parchment-lined baking sheet. Season with pepper and toss to coat. Arrange in a single layer. Roast in the middle of the oven, until chicken and veggies are cooked through, 22-24 min.** (NOTE: For 4 ppl, use 2 baking sheets, with 2 tbsp oil per sheet. Bake in top and middle of oven and rotate sheets halfway through cooking.)
While chicken and veggies roast, roughly chop parsley. Zest, then juice half the lime. Cut remaining lime into wedges.
Stir together mayonnaise, half the parsley, lime zest and 1 tsp lime juice (dbl for 4ppl) in a small bowl. Season with salt and pepper.
Thinly slice chicken. Divide potatoes and veggies between plates. Top with chicken. Sprinkle with remaining parsley and serve lime mayo on the side for dipping. Squeeze over a lime wedge, if desired.
