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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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 Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.)
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.
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?
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?
Thinly slice chicken. Divide potatoes and veggies between plates. Top with chicken. Sprinkle with remaining parsley and spicy mayo on the side for dipping.
