Portuguese-Style Sheet Pan Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Portuguese-Style Sheet Pan Chicken

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!

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

4 unit

Chicken Thighs

360 g

Yellow Potato

227 g

Baby Tomatoes

1 unit


7 g


113 g

Onion, sliced

1 tbsp

Smoked Paprika-Garlic Blend

1 tsp

Garlic Salt

(Contains Sulphites)

4 tbsp


(Contains Egg, Mustard)

Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories710 kcal
Fat43 g
Saturated Fat7 g
Carbohydrate50 g
Sugar7 g
Dietary Fiber9 g
Protein37 g
Cholesterol170 mg
Sodium1240 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Paper Towel
Small Bowl


Prep and roast potatoes

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.)

Season chicken and veggies

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.

Roast chicken and veggies

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.)

Finish prep

While chicken and veggies roast, roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges.

Make lemony mayo

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.

Finish and serve

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.