Spanish Chicken and Chorizo Sheet Pan Dinner

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 35 minutes

Ingrédients

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)

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.

In another bowl, add the chicken thighs and ½ of the Spanish marinade. Toss until the chicken is coated.

Add chopped potatoes, bell pepper, red onion & tomatoes to an extra large baking sheet (21x15") OR 2 normal sized baking sheets.

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.

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!

Nutrition

• Calories: 419 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 9 g
• Acides Gras Trans: 0.03 g
• Cholestérol: 134 mg
• Sodium: 141 mg
• Glucides Totaux: 27 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 7 g
• Protéines: 39 g