Portuguese-Style Sheet Pan Chicken
with Tomatoes, Potatoes and Lemony 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 lemon 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
4 unit
Chicken Thighs
360 g
Yellow Potato
227 g
Baby Tomatoes
1 unit
Lemon
7 g
Parsley
113 g
Onion, sliced
1 tbsp
Smoked Paprika-Garlic Blend
1 tsp
Garlic Salt
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
2 tbsp
Oil*
¼ 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. Add potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, until golden-brown, 24-26 min. (NOTE: You will add veggies and chicken to the baking sheet 10 minutes into roasting potatoes.)
While potatoes roast, pat chicken dry with paper towels, then cut into 2-inch pieces. Add chicken, onions, tomatoes, Smoked Paprika-Garlic Blend, remaining garlic salt and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat.
When potatoes have been roasting for 10 minutes, flip potatoes, then move to one side of the baking sheet. Add chicken and veggies from the large bowl to other side of the baking sheet. (NOTE: For 4 ppl, add chicken and veggies to another baking sheet.) Arrange in a single layer. Roast in the middle of the oven, until potatoes, veggies and chicken are cooked through, 14-16 min.** (NOTE: For 4 ppl, roast chicken and veggies in the top of the oven.)
While chicken and veggies roast, roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges.
Stir together mayonnaise, half the parsley, lemon zest and 1 tsp lemon 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 lemony mayo on the side for dipping. Squeeze over a lemon wedge, if desired.
