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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!

Tags:Family Friendly

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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs/Leg

360 g

Yellow Potato

160 g

Sweet Bell Pepper

1 unit


113 g

Onion, sliced

1 tbsp

Smoked Paprika-Garlic Blend

1 tbsp

Mediterranean Spice Blend


4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

7 g


Not included in your delivery

2 tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Calories730 kcal
Fat43 g
Saturated Fat7 g
Carbohydrate49 g
Sugar8 g
Dietary Fiber7 g
Protein37 g
Cholesterol170 mg
Sodium590 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut potatoes into 1/2-inch pieces. Core, then cut pepper into 1-inch pieces. Pat chicken dry with paper towels. Cut chicken in half crosswise on a separate cutting board.


Add potatoes, onions, chicken, peppers, Smoked Paprika-Garlic Blend, Mediterranean Spice Blend and 2 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 2 tbsp oil per sheet.) Season with pepper and toss to coat. Arrange in a single layer. Roast in the middle of the oven, tossing veggies halfway through, until chicken and veggies are cooked through, 24-26 min.** (NOTE: For 4 ppl bake in the top and the middle of oven, rotating 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 4 ppl) 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.