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Portuguese-Style Sheet Pan Chicken

Portuguese-Style Sheet Pan Chicken

with Peppers, Potatoes and Lime Mayo

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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!

Allergens:SulphitesEggMustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

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

(ContainsSulphites)

4 tbsp

Mayonnaise

(ContainsSulphites, Egg, Mustard)

7 g

Parsley

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2929 kJ
Calories700 kcal
Fat43 g
Saturated Fat7 g
Carbohydrate43 g
Sugar7 g
Dietary Fiber6 g
Protein37 g
Cholesterol170 mg
Sodium580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Parchment Paper
Measuring Spoons
Zester
Small Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.)

3

While chicken and veggies roast, roughly chop parsley. Zest, then juice half the lime. Cut remaining lime into wedges.

4

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.

5

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.