Sheet Pan Spanish Chicken Dinner

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Average Rating: 5 | Rated By: 4 users

Do you ever get tired of cooking? Why not keep it simple tonight with this one pan wonder. Sheet pan dinners are simple with minimal clean up boasting with an array of flavours. In this recipe, the chicken and potatoes soak up the flavours from chorizo sausage, red onions, garlic, peppers, oregano and fresh lemon juice. This gluten-free sheet pan dinner brings chicken dinner to another level. Enjoy!

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. 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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