Sheet Pan Portuguese-Inspired Chicken with Piri Piri Marinade

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs marinated in a spicy piri piri blend, roasted alongside vibrant bell peppers and onions for a flavorful one-pan meal. This Portuguese-inspired chicken recipe (gluten free), ready in about 80 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 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 40 min Cook: 40 min Serves 4 Portuguese cuisine 420 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
1 large, sliced into 1/2-inch strips red bell pepper
1 large, sliced into 1/2-inch strips yellow bell pepper
1 medium, cut into wedges red onion
4 tbsp olive oil
1 tbsp smoked paprika
4, minced garlic cloves
1 tsp red chili flakes
2 tbsp lemon juice
1 1/2 tsp sea salt
1 tsp black pepper

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Instructions

Step 1: In a large bowl, combine 4 tbsp olive oil, 1 tbsp smoked paprika, 4 minced garlic cloves, 1 tsp red chili flakes, 2 tbsp lemon juice, 1 1/2 tsp sea salt, and 1 tsp black pepper to make the marinade.
Step 2: Add 6 bone-in chicken thighs, 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 medium cut red onion wedges to the marinade. Toss thoroughly to coat everything and marinate for 30 minutes at room temperature.
Step 3: Preheat oven to 425°F (220°C). Arrange the marinated chicken and vegetables in a single layer on a large rimmed baking sheet.
Step 4: Roast for 35-40 minutes until chicken skin is crispy and internal temperature reaches 165°F (75°C), and vegetables are tender and slightly caramelized.
Step 5: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.