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Portuguese-Style Sheet Pan Chicken
with Peppers, Potatoes and Lime 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 lime 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
310 g
Chicken Leg (Boneless)
360 g
Yellow Potato
160 g
Sweet Bell Pepper
1 unit
Lime
113 g
Onion, sliced
1 tbsp
Smoked Paprika-Garlic Blend
1 tbsp
Mediterranean Spice Blend
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
7 g
Parsley
Not included in your delivery
2 tbsp
Oil*
0.13 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. Core, then cut pepper into 1-inch pieces. Pat chicken dry with paper towels. Cut chicken in half crosswise on a separate cutting board.
Add potatoes, onions, chicken, peppers, Smoked Paprika-Garlic Blend, Mediterranean Spice Blend and 2 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 2 tbsp oil per sheet.) Season with pepper and toss to coat. Arrange in a single layer. Roast in the middle of the oven, tossing veggies halfway through, until chicken and veggies are cooked through, 24-26 min.** (NOTE: For 4 ppl bake in the top and the middle of oven, rotating sheets halfway through cooking.)
While chicken and veggies roast, roughly chop parsley. Zest, then juice half the lime. Cut remaining lime into wedges.
Stir together mayonnaise, half the parsley, lime zest and 1 tsp lime 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 lime mayo on the side for dipping. Squeeze over a lime wedge, if desired.
