Easy Sheet Pan Chicken Thighs with Chorizo and Roast Veg
This easy sheet pan chicken thighs recipe combines the delicious flavors of Spain in one pan. Juicy oven-baked chicken thighs, chorizo, and lots of roasted veggies are all seasoned with plenty of paprika, oregano, and olive oil. Simple and oh-so-tasty, this sheet pan chicken recipe comes together with 10 minutes of prep and is ready in 45 minutes.
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Serving:
Main for 4
Ready in:
45 minutes
Skill level:
Easy
Serve with:
Salad, rice, or grains.
Watch step-by-step recipe video
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How to Make Sheet Pan Chicken Thighs with Chorizo and Roast Veg
Ingredients
- 4 tablespoons extra virgin olive oil
- 6 skinless chicken thighs
- 1 red bell pepper (capsicum), cut into 1-inch/2.5cm strips
- 1 red onion, cut into wedges
- 1 yellow onion, cut into wedges
- 9oz./250g cherry tomatoes
- 9oz./250g Spanish raw chorizo sausage (cut into 1-inch/2.5cm pieces)
- 1 cup black/green olives (or both)
- 1 cup tinned chickpeas, rinsed and drained
- 15oz./450g tinned artichoke hearts, drained
- 2 cloves garlic crushed
- 1 heaped tablespoon Spanish La Vera smoked paprika
- 1 teaspoon dried oregano
- Juice from ½ a lemon
- 2 sprigs of fresh rosemary (or 1 tablespoon dried)
- Salt and pepper (to taste)
Equipment Needed
- 1 large stainless steel baking sheet/tray
- 1 small bowl or jar with lid (for mixing the marinade)
- Cutting board and sharp knife
Method
- Preheat the oven to 200°C/400°F.
- In a small bowl, combine the olive oil, garlic, around half of the paprika and oregano, and the juice from half a lemon. Season to taste with salt and pepper and mix well.
- Add a splash of oil to the baking sheet.
- Place the chicken thighs on the baking sheet and drizzle the marinade over the chicken thighs.
- Arrange the bell pepper, red and yellow onions around the chicken thighs.
- Add the artichoke hearts and sprinkle the chickpeas into any gaps between the chicken and veg. Add the cherry tomatoes and olives.
- Scatter chorizo pieces around the chicken and veg.
- Season with the remaining paprika and oregano, and add the rosemary.
- Drizzle everything with a little olive oil, season to taste, and bake for 25 minutes.
- At the 25-minute mark, carefully spoon some of the pan juices over the chicken and veg and then bake for another 10-15 minutes (or until chicken is cooked through).
- Serve with plenty of fresh bread to soak up the delicious paprika-infused pan juices.
Cooking Tips:
- Consider adding a little extra spice with some cayenne pepper.
- To scale the recipe, allow 1 chicken thigh and 2oz./60g worth of chorizo per person.
- Add desired veggies to suit your taste.
- Chicken breasts can be easily used for this recipe. Substitute 4 chicken breasts for 6 chicken thighs.
- Be sure to check your chicken is thoroughly cooked. Use a meat thermometer and check that the internal temperature of the chicken has reached 74°C/165°F.
Easy Sheet Pan Chicken Thighs Recipe with Chorizo
What’s better than a dinner recipe that can be prepared in around 10 minutes and is ready in under an hour?! Well, this awesome sheet pan chicken thighs recipe because you’ll be sitting down to dinner in around 45 minutes from start to finish!
When I made this recipe, I made it with simple, easy-to-find, and good-quality ingredients with a Spanish flair. All the usual suspects are there: chicken thighs, Spanish (raw) chorizo sausage, ripe on-vine cherry tomatoes, red and yellow onions, garlic, and of course, a selection of Spanish spices and herbs (oregano, rosemary, and smoked paprika).
Easy preparation
The preparation is simple: make the marinade, scatter the chicken thighs and chorizo around a sheet pan, then loosely chop your veg and fill up the gaps. Drizzle with marinade and herbs, bake, and serve. That’s it!
The result is a beautiful tray of tender chicken thighs, chorizo chunks, and veg that are all cooked to perfection. Serve alongside your favorite choice of grain and some leafy greens and you’ve got a delicious and healthy meal that is inspired by the Mediterranean diet. You’re welcome, you can thank us later!
Ingredient substitutions
The world is your sheet pan! Add or omit any ingredient you like to suit your taste and dietary preferences. I’ve used the classic vegetable combination found in many Spanish recipes: red bell pepper, onion, garlic, and tomatoes. This keeps this recipe in line with many authentic Spanish recipes and also has plenty of colors to visually entice diners as well as to please their tastebuds.
You can add any veg that roast well. Here are a few suggestions:
- Eggplant/Aubergine
- Courgette/Zucchini
- Squash/miniature squash
- Pumpkin
- Potatoes
- Radishes
- Carrots
Extra Virgin Olive Oil
No Spanish recipe is complete without the use of good quality extra virgin olive oil (EVOO). EVOO is considered the healthiest oil and the best in the world for its flavor and exquisite quality. Here at Spanish Radish HQ, we always use EVOO in our recipes and we have tried and tested many varieties and brands.
Check our top pick in this article: 7 of the Best Spanish Extra Virgin Olive Oils (2024)
Herbs and Spices
Again, keeping things oh-so Spanish, I opted to use a classic selection of herbs and spices: La Vera Smoked paprika, Dried Oregano, and Rosemary.
La Vera Smoked Paprika
The Paprika from the region of La Vera, Extremadura (known as Pimentón de la Vera in Spain) is well regarded for its smoky flavor that is achieved through a traditional process of drying peppers with smoke. Once the peppers are sufficiently dried, they are ground into a powder, making the worldwide famous La Vera Smoked paprika.
Oregano – The Mediterranean Herb That Packs a Punch
Popular in much of the Mediterranean and many Spanish regions such as Extremadura, oregano is commonly used in tomato-based sauces and baked dishes. It is widely used in classic Spanish recipes and delivers a flavorsome punch and freshness to dishes.
Oregano is rich in antioxidants, has anti-bacterial properties, and may help lower cholesterol. It also supports digestive health so is a great addition to meals.
Rosemary – The Florally, Woody Herb Used to Infuse
Rosemary is also super popular and grows wild in many regions of Spain. The abundant herb is often paired with meat dishes, cheese, and can also be used in plant-based meals (especially oven-baked dishes).
Rosemary is also known to have numerous health benefits. It aids in digestion, supports cognitive function, and has antimicrobial effects. It’s also an excellent source of antioxidants and anti-inflammatory compounds, so it helps to fight or prevent many chronic illnesses.
Want to know more about herbs used in Spanish cooking? Check out this article: Discover The Top 10 Herbs Used in Spanish Cooking
Spanish Chorizo
We use raw Spanish chorizo for this recipe (known as chorizo fresco in Spanish). This type of chorizo is raw and is presented in a sausage shape. As it is raw, it requires cooking before consumption. The most common type of Spanish chorizo exported from Spain is the cured, hard chorizo, however, this is not suitable for cooking as it tends to harden and lose flavor.
The beauty of cooking with Spanish raw chorizo is once it is cut into pieces and roasted, the delicious paprika-infused oil releases from the sausage meat and adds a rich layer of flavor to other ingredients in the dish. The oil is a reddish color and also adds a beautiful color to this dish!
Check out this article to discover the different types of Spanish Chorizo
Is This Sheet Pan Recipe Healthy?
Yes and no. It really depends on your specific dietary requirements and any dietary goals you have. Here is a breakdown of the nutrition facts:
Calories
At 477 calories per serving (around 300 grams/10.5 oz.) this recipe is reasonably well balanced when you look at the Nutritional facts. It is high in dietary fiber and iron, high in protein, and moderate in sodium and potassium content.
Fats and Saturated Fats
This recipe is a little high in fat at 24.4 grams per serving, with saturated fats coming in at 5.5 grams per serving (due to the meat ingredients: chicken thighs and chorizo). This is around ⅓ of your recommended Daily Value (DV) for fats and saturated fats.
Cholesterol
If you are trying to watch your cholesterol levels, this recipe may not be ideal for you. An average serving contains 91mg of cholesterol, which works out at 30% of your recommended DV.
Nutrition Facts
|
Servings: 6 |
|
|
Amount per serving |
|
|
Calories |
477 |
|
% Daily Value* |
|
|
Total Fat 24.4g |
31% |
|
Saturated Fat 5.5g |
27% |
|
Cholesterol 91mg |
30% |
|
Sodium 400mg |
17% |
|
Total Carbohydrate 29.9g |
11% |
|
Dietary Fiber 8.1g |
29% |
|
Total Sugars 7.7g |
|
|
Protein 35.9g |
|
|
Vitamin D 0mcg |
0% |
|
Calcium 89mg |
7% |
|
Iron 4mg |
24% |
|
Potassium 709mg |
15% |
|
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. |
|
Easy Sheet Pan Chicken Thighs with Chorizo and Roast Veg
Equipment
- 1 large stainless steel baking sheet/tray
- 1 small bowl or jar with lid (for mixing the marinade)
- Cutting board and sharp knife
Ingredients
- 4 tablespoons extra virgin olive oil
- 6 skinless chicken thighs
- 1 red bell pepper capsicum, cut into 1-inch/2.5cm strips
- 1 red onion cut into wedges
- 1 yellow onion cut into wedges
- 9 oz./250g cherry tomatoes
- 9 oz./250g Spanish raw chorizo sausage cut into 1-inch/2.5cm pieces
- 1 cup black/green olives or both
- 1 cup tinned chickpeas rinsed and drained
- 15 oz./450g tinned artichoke hearts drained
- 2 cloves garlic crushed
- 1 heaped tablespoon Spanish La Vera smoked paprika
- 1 teaspoon dried oregano
- Juice from ½ a lemon
- 2 sprigs of fresh rosemary or 1 tablespoon dried
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C/400°F.
- In a small bowl, combine the olive oil, garlic, around half of the paprika and oregano, and the juice from half a lemon. Season to taste with salt and pepper and mix well.4 tablespoons extra virgin olive oil, 2 cloves garlic crushed, 1 heaped tablespoon Spanish La Vera smoked paprika, 1 teaspoon dried oregano, Juice from ½ a lemon, Salt and pepper
- Add a splash of oil to the baking sheet.
- Place the chicken thighs on the baking sheet and drizzle the marinade over the chicken thighs.6 skinless chicken thighs
- Arrange the bell pepper, red and yellow onions around the chicken thighs.1 red bell pepper, 1 red onion, 1 yellow onion
- Add the artichoke hearts and sprinkle the chickpeas into any gaps between the chicken and veg. Add the cherry tomatoes and olives.9 oz./250g cherry tomatoes, 1 cup black/green olives, 1 cup tinned chickpeas, 15 oz./450g tinned artichoke hearts
- Scatter chorizo pieces around the chicken and veg.9 oz./250g Spanish raw chorizo sausage
- Season with the remaining paprika and oregano, and add the rosemary.2 sprigs of fresh rosemary
- Drizzle everything with a little olive oil, season to taste, and bake for 25 minutes.
- At the 25-minute mark, carefully spoon some of the pan juices over the chicken and veg and then bake for another 10-15 minutes (or until chicken is cooked through).
- Serve with plenty of fresh bread to soak up the delicious paprika-infused pan juices.
Video
Notes
Cooking Tips:
- Consider adding a little extra spice with some cayenne pepper.
- To scale the recipe, allow 1 chicken thigh and 2oz./60g worth of chorizo per person.
- Add desired veggies to suit your taste.
- Chicken breasts can be easily used for this recipe. Substitute 4 chicken breasts for 6 chicken thighs.
- Be sure to check your chicken is thoroughly cooked. Use a meat thermometer and check that the internal temperature of the chicken has reached 74°C/165°F.
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