Portuguese-Style Sheet Pan Chicken
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Portuguese-Style Sheet Pan Chicken

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!

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 Time


serving amount

310 g

Chicken Leg (Boneless)

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

(Contains Sulphites)

4 tbsp


(Contains Egg, Mustard)

7 g


Not included in your delivery

2 tbsp


0.13 tsp

Salt and Pepper*


Nutrition Values

Energy (kJ)3054 kJ
Calories730 kcal
Fat43 g
Saturated Fat7 g
Carbohydrate49 g
Sugar8 g
Dietary Fiber7 g
Protein37 g
Cholesterol170 mg
Sodium590 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.


Paper Towel
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl



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.

Roast chicken and veggies

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.)

Remaining prep

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

Make lime mayo

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.

Finish and serve

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.