Spanish Chicken and Chorizo Sheet Pan Dinner

5 from 3 votes

Spanish Chicken and Chorizo Sheet Pan Dinner

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!

Servings people

Prep Time 10

Cook Time 25

Total Time 35

Equipment

cutting board
knife
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 (21x15") 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

Calories: 419kcal

Course: Dinner, Main Course

Cuisine: Spanish

Diet: Gluten Free

Keyword: Bell Pepper, Chicken Thighs, Chorizo, Easy Dinner, Paprika, Potato, Quick & Easy, Red Onion, Sheet Pan Meal, Spanish, Tomatoes

Nutrition