This Spanish Chicken and Chorizo Sheet Pan Dinner is a quick and easy recipe that delivers on both flavor and nourishment! Chicken thighs, chorizo, potatoes and vibrant vegetables are coated in a smoky paprika marinade, then cooked all on one baking sheet for minimal clean-up. A fun and delicious weeknight dinner when you need a change of pace!
I’m 100% confident that everyone can appreciate a sheet pan dinner. I mean, they’re easy, they’re quick, and you barely have to do any dishes afterward. Despite the fact that I’m a food blogger, sheet pan meals are my go-to when I need an easy dinner for us (or am just burnt out from cooking for work).
However, one of the struggles with sheet pan meals is that they can get boring!! Like, I find myself making the same exact combination of ingredients and flavors….every single time. But the whole mission of Munchin’ with Maddie is to prove that healthy eating can truly be fun and enjoyable.
So, I set out to make some new varieties of sheet pan meals; ones you probably haven’t tried before! And here we are. This Spanish Chicken and Chorizo Sheet Pan Dinner is exactly that; a fun and unique dinner that’s ALSO easy, quick and healthy.
Paprika is one of my all-time favorite spices to work with, and it sure does shine in this recipe! Paired with a few other simple seasonings, some bright and tangy lemon juice & zest, garlic and olive oil, you have the perfect marinade for chicken, potatoes and veggies. Toss it all together, throw it on a baking sheet, pop it in the oven and you’re done!
Why You’ll Love this Spanish Chicken and Chorizo Sheet Pan Dinner
- It’s all made on one baking sheet in under 35 minutes!
- This dinner is filled with colorful vegetables and protein.
- It’s loaded with smoky Spanish-inspired flavor.
- This sheet pan dinner is gluten free, dairy free and paleo friendly.
- Less dishes = easier clean-up!
What You Need to Make this Spanish Chicken and Chorizo Sheet Pan Dinner
- Chicken Thighs: The boneless, skinless kind. I haven’t tried this recipe with chicken breast, but if you want to experiment with it, I’d recommend beating it down so that they are thinner and doing a “dry brine” with kosher salt to increase tenderness.
- Chorizo: Chicken and chorizo go so well together! Use a fully-cooked chorizo. I personally used Boar’s Head chorizo chicken sausage.
- Baby Potatoes: Quarter your baby potatoes or fingerling potatoes so that they cook in time.
- Bell Pepper: I like using orange bell pepper, but really you can use any color!
- Cherry or Grape Tomatoes: 1 pint of cherry or grape tomatoes. They burst in the oven and are so delicious!
- Red Onion: Cut the red onion into large chunks.
- Smoked Paprika, Cumin, Parsley, Cayenne & Kosher Salt: Paprika is the star of Spanish food so it’s also the main character in this recipe, supplemented with a few other pantry staples to add more flavor.
- Fresh Garlic: Lots of fresh minced garlic.
- Lemon: Both lemon zest and juice add some brightness and acidity to this dish.
- Olive Oil: The base of this Spanish marinade is olive oil, or the oil of your choosing.
How To Make this Spanish Chicken and Chorizo Sheet Pan Dinner
Mix together the Spanish Marinade:
First, preheat your oven to 400F. Then, in a small bowl, whisk together all of the Spanish marinade ingredients (olive oil, garlic, lemon zest & juice, paprika, cumin, parsley, cayenne and salt).
In another bowl, add the chicken thighs and ½ of the Spanish marinade. Toss until the chicken is coated. Technically, you could also do this directly on the baking sheet, but I think it’s easier to do it separately.
Toss Chicken in the Marinade:
In another bowl, add the chicken thighs and ½ of the Spanish marinade. Toss until the chicken is coated. Technically, you could also do this directly on the baking sheet, but I think it’s easier to do it separately.
Add Veggies to the Baking Sheet:
Next, add chopped potatoes, bell pepper, red onion & tomatoes to an extra large baking sheets (21×15″) OR 2 normal sized baking sheets.
It won’t all fit on one normal sized baking sheet! If you try to do this, everything will overlap and get steamed and mushy in the oven.
Pour the remaining Spanish marinade over the top of the veggies. Toss to coat. Spread veggies out evenly across the baking sheet.
Add Chicken & Chorizo to the Baking Sheet:
Then, place chicken onto the baking sheet. Scatter chopped chorizo around in any open gaps.
Bake, Plate & Enjoy:
Finally, transfer baking sheet to the oven and cook for 25-30 minutes, or until the potatoes are tender and chicken is done through. Plate and serve with an extra spoonful of the pan-drippings. Enjoy!
Is this an Authentic Spanish Recipe?
Nope! I’ve said this before and I’ll say it again – none of my recipes are “authentic.” I simply don’t have an extensive enough background in other cultures’ food to claim that my recipes are authentic. Rather, they are generally inspired by the flavors or ingredients that are often used in other cultures.
I like to keep the ingredients in my recipes super accessible as well. For example, in this Spanish Chicken and Chorizo Sheet Pan Dinner, I use smoked paprika instead of spanish paprika, simply because that’s what I have on hand and what’s easiest to find at most normal grocery stores. However, if you have access to spanish paprika…you can certainly swap that in here!
Chorizo is also an extremely popular part of Spanish cuisine. In this recipe, I used a chorizo chicken sausage for a lower-fat, higher-protein option, which is definitely not traditional, but works great! Feel free to use either.
Can I Exclude the Chorizo?
Of course! Although I love the chorizo in here for added flavor and protein, it’s not crucial. Feel free to exclude it or even substitute it with your favorite variety of normal or chicken sausage.
Can I use Chicken Breast Instead?
I have not tested this Spanish Chicken and Chorizo Sheet Pan Meal with anything other than chicken thighs. Chicken thighs are my preference here because they are less prone to drying out and being overcooked compared to chicken breast.
However, if you’re looking for a slightly leaner option, chicken breast should still work. Definitely make sure to beat them down until they’re thin, otherwise they won’t cook in time. Additionally, I highly recommend dry brining the chicken breast with kosher salt and letting it sit for at least 20 minutes at room temp. This will help the chicken breast be more tender and more flavorful. Let me know if you have success with this!
Expert Tips:
- Avoid overlap by using an extra large baking sheet: This massive baking sheet is one of my best purchases! However, if you don’t have one, you can also use 2 normal sized baking sheets. Don’t try cramming it all onto one small one or else you’ll have a mushy mess.
- Up the spice level with cayenne: The Spanish marinade isn’t inherently spicy (more smoky than anything) but you can level it up by adding cayenne to taste.
- Quarter the baby potatoes: It’s important to cut the potatoes into small enough pieces so that they finish cooking at the same time as all of the rest of the sheet pan ingredients.
- Don’t let the pan drippings go to waste: After it’s done cooking, you may notice excess liquid swimming around in the baking sheet…this stuff is gold! Spoon it over your plated dish for extra flavor and deliciousness.
How Do Leftovers Store?
Sheet pan dinners will always be a favorite of mine to make for meal prep because 1) they’re quick and easy, and 2) they store well.
Simply transfer the cooled Spanish Chicken and Chorizo to an airtight container and store in the fridge for several days. You can either eat it cold (just as delicious) or warm it up for a minute or so in the microwave.
Find the full recipe below. As always, please let me know if you tried it by leaving a rating and review below and tagging me on Instagram, @munchinwithmaddie_.
Looking for more Quick & Easy Dinner Recipes?
- Healthy Kung Pao Chicken & Cauliflower Sheet Pan Meal
- Green Chile Chicken Enchilada Skillet
- Garlic Parmesan Chicken and Pasta (One-Pan)
- Creamy Cajun Chicken Orzo
Spanish Chicken and Chorizo Sheet Pan Dinner
Equipment
- extra large baking sheet or 2 normal baking sheets
- small bowl
- whisk
- medium bowl
Ingredients
For the Sheet Pan:
- 5-6 boneless, skinless chicken thighs (1.5-2 lbs)
- 6 oz fully cooked chorizo sliced (I used Boar's Head chorizo chicken sausage)
- 12 oz baby potatoes quartered
- 1 pint cherry or grape tomatoes
- 1 orange bell pepper cut into large chunks
- 1 small red onion cut into large chunks
For the Spanish Marinade:
- 2 tsp smoked paprika
- 1 tsp cumin
- ½ tsp dried parsley
- kosher salt to taste
- cayenne optional, to taste
- 3 garlic cloves minced
- juice + zest from 1 small lemon
- 2 tbsp olive oil
Instructions
- Preheat oven to 400F.
- In a small bowl, whisk together all of the Spanish marinade ingredients.2 tsp smoked paprika, 1 tsp cumin, ½ tsp dried parsley, kosher salt, cayenne, 3 garlic cloves, juice + zest from 1 small lemon, 2 tbsp olive oil
- In another bowl, add the chicken thighs and ½ of the Spanish marinade. Toss until the chicken is coated.5-6 boneless, skinless chicken thighs
- Add chopped potatoes, bell pepper, red onion & tomatoes to an extra large baking sheet (21×15") OR 2 normal sized baking sheets.12 oz baby potatoes, 1 pint cherry or grape tomatoes, 1 orange bell pepper, 1 small red onion
- Pour the remaining Spanish marinade over the top of the veggies. Toss to coat. Spread veggies out evenly across the baking sheet.
- Place chicken onto the baking sheet. Scatter chopped chorizo around in any open gaps.6 oz fully cooked chorizo
- Transfer baking sheet to the oven and cook for 25-30 minutes, or until the potatoes are tender and chicken is done through.
- Plate and serve with an extra spoonful of the pan drippings. Enjoy!
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a star rating and review below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Absolutely loved this easy sheet pan dish! The tomatoes were like little flavor blasts and the marinade was tasty without being overpowering. Will be on regular rotation!
Aww yay! Tomatoes were definitely one of my favorite parts too. Thank you so much McKenna!
A new favorite!!! We like to make extra of the marinade because the flavors are THAT good!
Fully agree and support that decision. Thanks Dani!
My family loves this meal. Can be made extra easy and quick by omitting the chicken and just using sausage. Still so good!
Yes, good point! Thanks Maria 🙂