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Sheet Pan Spanish Chicken & Chorizo

Author Every Last Bite

Ingredients

  • 1 yellow bell pepper  deseeded and cut into chunks
  • 1 red bell pepper  deseeded and cut into chunks
  • 1 red onion  cut into wedges
  • 1 white onion cut into wedges
  • 6 boneless skinless chicken thighs (or 4 chicken breasts)
  • 1 cup cherry tomatoes
  • 2/3 cup chopped chorizo
  • 1/2 cup black olives
  • 1/3 cup olive oil
  • 3 cloves garlic crushed
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp oregano
  • 1 tbsp red wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp fresh parsley

Instructions

  • Preheat the oven to 395º Fahrenheit (200º Celsius)
  • On a large baking sheet add the chopped bell peppers, onions, cherry, chorizo, tomatoes and olive. 
  • In a bowl whisk together the olive oil, crushed garlic, paprika, oregano, vinegar, salt and pepper. Pour 2/3 of the sauce over the veggies and toss with your hands to ensure everything is well coated. Place the chicken pieces on top of the veggies and brush with the remaining sauce. 
  • Bake in the oven for 30 minutes, remove from the oven half way through cooking and spoon some of the sauce from the bottom of the dish over the chicken and veggies before returning back to the oven to bake. 
  • Check the chicken to ensure it's no longer pink. Sprinkle the veggies with chopped parsley before serving. 
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