Sheet Pan Portuguese-Style Roasted Chicken with Piri-Piri Sauce

By AislePrompt Editorial · ·

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 roasted chicken thighs infused with spicy piri-piri sauce, roasted alongside potatoes and bell peppers for a one-pan Mediterranean-inspired meal. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, small red potatoes, red 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 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: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 pounds halved small red potatoes and 1 large sliced red bell pepper with 2 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp sea salt, and 1/2 tsp black pepper. Spread evenly on a large rimmed sheet pan.
  2. Step 2: In the same bowl, coat 6 bone-in chicken thighs with 2 tbsp olive oil, 3 tbsp piri-piri sauce, 1 tsp smoked paprika, 1 tsp sea salt, 1/2 tsp black pepper, and 2 minced garlic cloves. Place chicken pieces skin-side up on top of the vegetables on the sheet pan.
  3. Step 3: Roast in the oven for 35-40 minutes until the chicken skin is crispy and internal temperature reaches 165°F, and potatoes are tender when pierced with a fork.
  4. Step 4: Remove from oven, sprinkle 2 tbsp chopped fresh parsley over the chicken and vegetables, and let rest for 5 minutes before serving.

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