Tomato, Chorizo & Chicken Thigh Sheet Pan Dinner
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h 20 m
- Serves
- 4
Ingredients
- 1 1/2 lb
- yellow-fleshed potatoes, cut into 1-in. (2.5-cm) wedges
- 750 g
- 4 oz
- cured chorizo sausage, cut into 2-in (5-cm) pieces
- 125 g
- 2
- tomatoes, cut into 1-in (2.5-cm) wedges
- 1
- red onion, cut into 1-in (2.5-cm) wedges
- 1/3 cup
- pitted black olives
- 75 mL
- 2 tbsp
- olive oil, divided
- 30 mL
- 4
- bone-in, skin-on chicken thighs (about 1 lb/500 g)
- 1/2 tsp
- smoked paprika
- 2 mL
- 1/4 tsp
- salt
- 1 mL
- 2 tbsp
- finely chopped fresh parsley
- 30 mL
Directions
Step 1
Preheat oven to 400°F (200ºC). Toss together potatoes, sausage, tomatoes, red onion, olives and 1 tbsp (15 mL) oil. Arrange in single layer on parchment paper-lined 17 X 12-in. (43 x 30-cm) rimmed baking sheet. Toss chicken with remaining oil, smoked paprika and salt; nestle pieces between other ingredients on baking sheet.
Step 2
Bake 50 to 55 min. until potatoes are tender and internal temperature of chicken reaches 165°F (74°C). Sprinkle with parsley before serving.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving: 1/4 of the recipe
- Calories:
- 470
- Fat:
- 25 g
- Saturated Fat:
- 7 g
- Carbs:
- 37 g
- Fibre:
- 3 g
- Sugar:
- 3 g
- Cholesterol:
- 105 mg
- Protein:
- 25 g
- Sodium:
- 530 mg