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

Portuguese-Style Sheet Pan Chicken

with Tomatoes, Potatoes and Spicy Mayo

Faster than ordering takeout or picking up rotisserie, this one-pan-wonder comes together with ease. Parents can dip the chicken, tomatoes and potatoes in a zesty spicy mayo!

Tags:
Family Friendly
Allergens:
Sulphites
Egg
Mustard

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

300 g

Yellow Potato

227 g

Baby Tomatoes

½ tbsp

Hot Sauce

7 g

Parsley

1 unit(s)

Yellow Onion

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories650 kcal
Fat41 g
Saturated Fat6 g
Carbohydrate39 g
Sugar7 g
Dietary Fiber6 g
Protein33 g
Cholesterol155 mg
Sodium1050 mg
Trans Fat0.2 g
Potassium1400 mg
Calcium75 mg
Iron3.5 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

Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Small Bowl

Instructions

Prep and roast potatoes
1

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.)

Season chicken and veggies
2

While potatoes roast, peel, then cut onion into 1/4-inch slices. 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.

Roast chicken and veggies
3

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.)


Roast separately for better browning?

Make spicy mayo
4

While chicken and veggies roast, roughly chop parsley. Add mayo, half the parsley and __ tsp hot sauce in a small bowl. (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine.


Should I divide sauce in two and add hot sauce to other?

5

Thinly slice chicken. Divide potatoes and veggies between plates. Top with chicken. Sprinkle with remaining parsley and spicy mayo on the side for dipping.

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