Tomato, Chorizo & Chicken Thigh Sheet Pan Dinner

  • Prep Time 15 min
  • Total Time 1 h 20 min
  • Serves: 4

Ingredients

  • 1 1/2 lb yellow-fleshed potatoes, cut into 1-in. (2.5-cm) wedges 750 g
  • 4 oz cured chorizo sausage, cut into 2-in (5-cm) pieces 125 g
  • 2 tomatoes, cut into 1-in (2.5-cm) wedges
  • 1 red onion, cut into 1-in (2.5-cm) wedges
  • 1/3 cup pitted black olives 75 mL
  • 2 tbsp olive oil, divided 30 mL
  • 4 bone-in, skin-on chicken thighs (about 1 lb/500 g)
  • 1/2 tsp smoked paprika 2 mL
  • 1/4 tsp salt 1 mL
  • 2 tbsp finely chopped fresh parsley 30 mL

Directions

  • Step 1

    Preheat 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.

  • Step 2

    Bake 50 to 55 min. until potatoes are tender and internal temperature of chicken reaches 165°F (74°C). Sprinkle with parsley before serving.

Tip

Chop up leftovers to use in frittatas.

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Nutrition Facts

  • Nutrition Description Per serving: 1/4 of the recipe
  • Calories 470
  • Fat 25 g
  • Saturated Fat 7 g
  • Carbs 37 g
  • Sugar 3 g
  • Protein 25 g
  • Cholesterol 105 mg
  • Fibre 3 g
  • Sodium 530 mg