Tomato, Chorizo & Chicken Thigh Sheet Pan Dinner
Prep Time
Serves
Cooking Mode
1 ½ lb yellow-fleshed potatoes, cut into 1-in. (2.5-cm) wedges
4 oz cured chorizo sausage, cut into 2-in (5-cm) pieces
2 tomatoes, cut into 1-in (2.5-cm) wedges
1 red onion, cut into 1-in (2.5-cm) wedges
⅓ cup pitted black olives
2 tbsp olive oil, divided
4 bone-in, skin-on chicken thighs (about 1 lb/500 g)
½ tsp smoked paprika
¼ tsp salt
2 tbsp finely chopped fresh parsley
1 ½ lb yellow-fleshed potatoes, cut into 1-in. (2.5-cm) wedges
4 oz cured chorizo sausage, cut into 2-in (5-cm) pieces
2 tomatoes, cut into 1-in (2.5-cm) wedges
1 red onion, cut into 1-in (2.5-cm) wedges
⅓ cup pitted black olives
2 tbsp olive oil, divided
4 bone-in, skin-on chicken thighs (about 1 lb/500 g)
½ tsp smoked paprika
¼ tsp salt
2 tbsp finely chopped fresh parsley
Directions
1Preheat oven to 400°F (200ºC). Toss together potatoes, sausage, tomatoes, red onion, olives and 1 tbsp (15 mL) oil. Arrange in single layer on parchment paper-lined 17 X 12-in. (43 x 30-cm) rimmed baking sheet. Toss chicken with remaining oil, smoked paprika and salt; nestle pieces between other ingredients on baking sheet.
2Bake 50 to 55 min. until potatoes are tender and internal temperature of chicken reaches 165°F (74°C). Sprinkle with parsley before serving.
Tips
1
Chop up leftovers to use in frittatas.
Disclaimer
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Personal Note
Personal Note
