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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
Allergens:Sulphites/SulfiteEgg/OeufMustard/Moutarde

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

360 g

Yellow Potato

160 g

Sweet Bell Pepper

1 unit

Lime

113 g

Onion, sliced

1 tbsp

Smoked Paprika-Garlic Blend

1 tbsp

Mediterranean Spice Blend

(ContainsSulphites/Sulfite)

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

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)3054 kJ
Calories730 kcal
Fat43 g
Saturated Fat7 g
Carbohydrate49 g
Sugar8 g
Dietary Fiber7 g
Protein37 g
Cholesterol170 mg
Sodium590 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Parchment Paper
Measuring Spoons
Zester
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.)

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 4 ppl) 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.