One Sheet Pan Piri Piri Chicken & Vegetables

With roots in Africa and Portugal, our Piri Piri Seasoning brings spicy, tangy character to chicken and veggies in this easy enough for any night meal. Roast everything together on one sheet pan for convenient prep and clean up.

15m
Prep time
50m
Cook time
321
Calories
9
Ingredients
5
Servings

What you'll need

Piri Piri

Ingredients

4 tbsps (60 ml) Piri Piri, divided
3/4 tsp (4 ml) salt, divided
1 1/2 lbs (750 g) bone-in chicken thighs
1/2 stick (1/4 cup) (57g) unsalted butter
1/2 tsp (1 ml) lime zest
2 tsps (10 ml) lime juice
2 1/2 cups (625 ml) chopped red bell pepper
2 cups (500 ml) sliced carrots
1 1/2 cups (375 ml) broccoli florets

Nutrition information (per Serving)

321Calories
127mgCholesterol
781mgSodium
20gProtein
21gTotal Fat
4gFiber
13gCarbohydrates

Preparation

Preheat oven to 400°F (200°C). Mix 2 tablespoons (30 ml) of the Piri Piri Seasoning and 1/2 teaspoon (2 ml) of the salt in small bowl. Sprinkle seasoning mixture under skin and over surface of chicken thighs, coating on all sides. Place in single layer in center of large parchment-lined shallow baking pan.
Melt butter in large microwave-safe bowl. Stir in remaining 2 tablespoons (30ml) of the Piri Piri Seasoning, 1/4 teaspoon (1ml) of the salt, lime zest and lime juice; stirring to mix well. Add red bell pepper, carrots and broccoli; toss to coat well. Arrange in single layer around chicken thighs on baking pan.
Roast chicken and vegetables 45 to 50 minutes or until chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender.

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