Sheet Pan Portuguese-Spiced Chicken with Roasted Potatoes

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 seasoned with Portuguese spices and roasted alongside golden potatoes for a simple, flavorful sheet pan meal. This Portuguese-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, baby potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 50 min Serves 4 Portuguese cuisine 480 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
1.5 lbs, halved baby potatoes
3 tbsp olive oil
2 tsp smoked paprika
1 tsp garlic powder
1 tsp dried oregano
1 1/2 tsp sea salt
1 tsp black pepper
1, cut into wedges lemon
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 lbs halved baby potatoes with 1 1/2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/2 tsp black pepper until evenly coated.
Step 2: Spread potatoes in a single layer on a large rimmed baking sheet and roast for 20 minutes.
Step 3: Meanwhile, in the same bowl, mix 3 tbsp olive oil, 1 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper. Add 6 bone-in chicken thighs and toss until coated.
Step 4: Remove baking sheet from oven and push potatoes to the sides. Arrange chicken thighs skin-side up in the center and roast for another 25-30 minutes until skin is crispy and internal temperature reaches 165°F.
Step 5: Remove from oven, squeeze juice of 1 lemon over the chicken and potatoes, sprinkle 2 tbsp chopped fresh parsley, and serve immediately.