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.
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.