Spanish Sheet-Pan Chicken
with Roasted Red Peppers and Potatoes- Sulphites
Tender chicken is nestled with layers of peppers and potatoes and given a kick with smoked Spanish paprika. All the components are cooked on the same baking sheet, leaving you with almost no cleanup. This way, you’ll be able to sit back and enjoy the evening.
Ingredients
340 g
Chicken Thighs
300 g
Yellow Potato
160 g
Sweet Bell Pepper
1 tbsp
Smoked Paprika-Garlic Blend
56 g
Red Onion, sliced
7 g
Parsley
56 g
Baby Arugula
2 tbsp
Sherry Vinegar
(Contains: Sulphites)
Not included in your delivery
4 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt and Pepper*
Nutrition Values
Cooking Steps
Before starting, preheat the oven to 450°F and wash and dry all produce. Core, then cut bell peppers into 1/2-inch slices. Cut the potatoes into 1/2-inch pieces. Arrange potatoes on a parchment-lined baking sheet. Toss with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, until golden-brown, 22-24 min. (NOTE: In Step 3, stir potatoes before adding chicken.)
Pat the chicken dry with paper towels, then cut in half. Sprinkle with the smoked paprika-garlic blend, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Cook, until golden-brown, 2-3 min per side. (TIP: Cook in batches for 4 ppl, using 1 tbsp oil per batch.)
Remove the pan from heat. Add peppers and onions to the baking sheet with potatoes. Toss to combine. Transfer chicken to the baking sheet, and arrange on top of veggies. Roast in middle of oven, until chicken is cooked through and veggies are tender, 10-12 min.**
While the chicken and veggies bake, roughly chop the arugula and parsley. Whisk together 2 tbsp oil, 1 tbsp vinegar and 1/2 tsp sugar (dbl all for 4 ppl) in a medium bowl. Add the arugula and parsley and toss to combine. Season with salt and pepper.
Divide chicken and veggies between plates. Drizzle over any juices left from the pan. Top with the herby salad.
