Tomato Chorizo and Chicken Thigh Sheet Pan Dinner

4
Easy
Dinner

Characteristics

Without gluten Without nuts

Nutritional Facts Per Serving

470
Calories
25 g
Protein
37 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 470
  • Lipides 25 g
    • Saturated fat  7 g
  • Cholesterol 105 mg
  • Sodium  530 mg
  • Carbs 37 g
    • fiber  3 g
    • Sugar  3 g
  • Protein 25 g

Ingredients

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

Method

  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. 
  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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