Sheet Pan Spanish Chicken Dinner
- Prep Time:
- 15 min
- Cooking Time:
- 55 min
- Serves:
- 4-6
Ingredients
8 chicken thighs and or drumsticks, bone-in skin on
1 1/2 lb. small Yukon gold potatoes, quartered
4 gluten-free raw chorizo sausages, halved
1 red or yellow bell pepper, halved and sliced
2 red onions, halved and thinly sliced
2 carrots, diced
8 oz. cherry tomatoes
1 cup ripe pitted olives (optional)
6 garlic cloves, smashed
3 Tbsp. Extra virgin olive oil
2 Tbsp. Fresh lemon juice and zest of one lemon
1 Tbsp. GF dried oregano
2 tsp. GF smoked paprika, (if you don’t have smoked paprika use sweet paprika)
Pure sea salt and GF coarsely ground black pepper to taste
Instructions
- Preheat oven to 400 F
- Season chicken with salt and pepper
- Place all ingredients on a large rimmed sheet pan and toss to coat. Do not overcrowd the pan for best results. Season with salt and pepper
- Bake for 30 minutes, then baste everything with juices from the pan and bake for about 25 - 30 more minutes until potatoes are tender and the chicken is cooked. The internal temperature of the chicken should read 165 F
- Note: it is best to use non-stick sheet pan for this recipe

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