One-Pan Piri Piri Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Spicy piri piri marinated chicken roasted alongside colorful vegetables for a simple, flavorful one-pan dinner the whole family can enjoy. This Portuguese-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 1 medium, sliced red bell pepper
• 1 medium, sliced yellow bell pepper
• 1 large, cut into wedges red onion
• 1 medium, cut into thick half-moons zucchini
• 1/3 cup piri piri sauce
• 3 tbsp olive oil
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 2 tbsp chopped fresh parsley

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 6 bone-in chicken thighs with 1/3 cup piri piri sauce, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Let marinate 15 minutes.
2. Step 2: In another bowl, combine 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1 large red onion cut into wedges, and 1 medium zucchini cut into thick half-moons. Toss with 3 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Arrange the marinated chicken thighs skin-side up on a large rimmed baking sheet. Scatter the prepared vegetables evenly around the chicken pieces.
4. Step 4: Roast for 35-40 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized at edges.
5. Step 5: Remove from oven, sprinkle 2 tbsp chopped fresh parsley over the chicken and vegetables, and serve warm.