Sheet-Pan Piri Piri Chicken & Veg
Portuguese-style spicy grilled chicken with charred peppers and asparagus, all roasted on one pan. Serve with rice and fresh slaw for a complete weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 445
- Protein
- 38g
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Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 whole red bell peppers
- 1 lb asparagus
- 2 tbsp piri piri chili flakes (or hot paprika + cayenne)
- 4 cloves garlic, minced
- 1 whole lemon (juiced + zested)
- ¼ cup olive oil
- 2 cups cooked white rice
- 2 cups shredded cabbage slaw (store-bought or fresh)
Instructions
- 1
Pat chicken thighs dry and cut peppers into 2-inch pieces. Trim asparagus ends.
- 2
Whisk together olive oil, piri piri flakes, garlic, lemon juice, and zest on a large sheet pan.
- 3
Add chicken, peppers, and asparagus to the pan. Toss until coated and spread in a single layer.
- 4
Roast at 425°F for 18–20 minutes until chicken reaches 165°F and vegetables char at the edges.
- 5
Serve hot with rice, cabbage slaw, and lemon wedges for extra brightness.
Tools you’ll need
- sheet pan (18x13 inch)
- meat thermometer
- instant-read thermometer (optional but recommended)
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