Piri Piri Chicken Sheet Pan Dinner

A bold, one-pan meal featuring juicy chicken, roasted veggies, and the zesty fire of Piri Piri sauce—weeknight easy, restaurant flavor.

Ingredients

• 4 bone-in, skin-on chicken thighs (or boneless if preferred)
  

• 3 tbsp Louisiana Pepper Exchange Piri Piri Sauce, plus more for serving
  

• 1 tbsp olive oil
  

• 1 tsp smoked paprika (optional)
  

• Salt & pepper to taste
  

• 1 red bell pepper, sliced
  

• 1 zucchini, sliced into half-moons
  

• 1 small red onion, cut into wedges
  

• 1 cup baby potatoes, halved
  
  

Instructions

1. Preheat the Oven:
    Preheat to 425°F. Line a baking sheet with parchment or foil for easy cleanup.
   

2. Marinate the Chicken:
   In a bowl, toss chicken with Piri Piri Sauce, olive oil, smoked paprika (if using), salt, and pepper. Let sit while you prep the veggies (or marinate longer if time allows).
   

3. Assemble the Sheet Pan:
    Spread the potatoes, peppers, zucchini, and onion on the pan. Drizzle with a little oil and season with salt and pepper. Nestle the chicken on top.
   

4. Roast:
    Bake for 35–40 minutes, or until the chicken reaches 165°F and the skin is crispy. Stir veggies halfway through if needed.
   

5. Finish & Serve:
   Drizzle with more Piri Piri Sauce before serving for extra kick.
   
   

Serve With:

Crusty bread, lemon wedges, or a quick yogurt-herb sauce to cool the heat.