Chicken Chorizo Traybake Recipes

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SHEET PAN SPANISH CHICKEN & CHORIZO



Sheet Pan Spanish Chicken & Chorizo image

I love the Spanish inspired flavours of this sheet pan Spanish chicken, chorizo and veggies. With a hands on prep time of just 10 minutes (plus 30 minutes of baking) this is an easy to prepare dish that's perfect for weeknight dinner.

Provided by Every Last Bite

Categories     Dairy Free     Gluten Free     Grain Free     Paleo     Specific Carbohydrate Diet Legal     Whole30

Time 40m

Number Of Ingredients 16

1 yellow bell pepper (deseeded and cut into chunks )
1 red bell pepper (deseeded and cut into chunks)
1 red onion (cut into wedges)
1 white onion (cut into wedges)
6 boneless skinless chicken thighs ((or 4 chicken breasts))
1 cup cherry tomatoes
2/3 cup chopped chorizo
1/2 cup black olives
1/3 cup olive oil
3 cloves garlic (crushed)
1 1/2 tsp smoked paprika
1/2 tsp oregano
1 tbsp red wine vinegar
1/4 tsp salt
1/4 tsp pepper
1 tbsp fresh parsley

Steps:

  • Preheat the oven to 395º Fahrenheit (200º Celsius)
  • On a large baking sheet add the chopped bell peppers, onions, cherry, chorizo, tomatoes and olive.
  • In a bowl whisk together the olive oil, crushed garlic, paprika, oregano, vinegar, salt and pepper. Pour 2/3 of the sauce over the veggies and toss with your hands to ensure everything is well coated. Place the chicken pieces on top of the veggies and brush with the remaining sauce.
  • Bake in the oven for 30 minutes, remove from the oven half way through cooking and spoon some of the sauce from the bottom of the dish over the chicken and veggies before returning back to the oven to bake.
  • Check the chicken to ensure it's no longer pink. Sprinkle the veggies with chopped parsley before serving.

Nutrition Facts : Calories 459 kcal, Carbohydrate 12 g, Protein 36 g, Fat 30 g, Sodium 654 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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