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Spanish Sheet-Pan Chicken

Spanish Sheet-Pan Chicken

with Roasted Red Peppers and Potatoes

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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.


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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


56 g

Baby Arugula

2 tbsp

Sherry Vinegar


Not included in your delivery

4 tbsp


½ tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories610 kcal
Fat35 g
Saturated Fat6 g
Carbohydrate36 g
Sugar9 g
Dietary Fiber5 g
Protein38 g
Cholesterol160 mg
Sodium490 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.
Instructionsarrow up iconarrow up icon

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.