| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 4 cloves garlic, minced
- 1 tablespoon sweet smoked paprika (you can replace any portion of this with hot paprika if desired)
- 1 1/2 teaspoons kosher salt
- 2 pounds chicken thighs, drumsticks, or halved chicken breasts, all skin-on and bone-in
- 2 tablespoons olive oil, plus more for the pan(s)
- 1 1/4 pounds Yukon Gold potatoes (about 4 medium)
- 1 3/4 pounds cauliflower (1 small or 1/2 very large head)
- 1/2 large red onion
- 2 teaspoons fresh thyme leaves, minced
- Kosher salt and freshly cracked black pepper
- 2/3 cup green olives, pitted
- 8 ounces dried chorizo, cut into chunks (optional)
- A few juliennes of red bell pepper
- 1 tablespoon white wine vinegar
- 1/2 teaspoon kosher salt
- Pinch of granulated sugar
- 2 tablespoons roughly chopped fresh flat-leaf parsley
Instructions
- Marinate the chicken: Combine the olive oil, vinegar, garlic, paprika, and salt in a bowl. Add the chicken pieces and toss to coat. Set aside to marinate while you prepare the vegetables (or marinate in the fridge for up to 1 day).
- Assemble the chicken and vegetables: Preheat the oven to 400 degrees F and line a half sheet pan or 2 quarter sheet pants with foil and coat with 1 tablespoon olive oil.
- Peel the potatoes if you wish and cut into approximately 3/4-inch chunks. Cut the cauliflower into about 1-inch florets. Cut the onion half into eight thin wedges. Spread the vegetables on the prepared sheet pan and, using your hands, toss with 2 tablespoons olive oil, the thyme, and plenty of salt and pepper. Scatter the olives over the vegetables and the chorizo, if using.
- Make spaces throughout the pan of vegetables and add the chicken pieces, skin-side up.
- Bake for 30 minutes, at which point check the tray and toss the potatoes and cauliflower to ensure they’re cooking evenly, then return to the oven to bake for another 10 to 20 minutes, or until the chicken and vegetables are cooked through
- To finish: Toss the pepper strips together with the vinegar, salt, and sugar, and set aside to marinate until needed.
- When the chicken and vegetables are ready, top with the pepper strips and chopped parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 734 |
| Total Fat | 51 g |
| Saturated Fat | 14 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 39 g |
| Cholesterol | 181 mg |
| Sodium | 1120 mg |
Reviews
I love the flavors of this recipe. The only complaint I have, and I’ve had it with other sheet pan recipes, the chorizo was somewhere between chewy and incinerated. I would hope that putting it in somewhere later in the roasting process would remedy that problem.
Very delicious and easy. We loved it. I used thick sliced bacon in place of chorizo because I didn’t have any on hand but I can’t wait to try it with chorizo as I think this will add another layer of flavor.
Underwhelming flavor. Nothing special.
Easy to make and really delicious. I couldn’t believe how easy it was. Had to use hot Italian sausage in place of the chorizo, it was still really great. Could believe my meat and potatoes husband loved it!
Seriously delicious!! Highly recommend using the smoked sweet paprika and chorizo, it really makes the dish! I upped the measurements of all the ingredients and spread it out over two sheets. Cooked convection style at recommended temp and it was lovely – nice and crisp skin, and the juices allowed the potatoes and cauli to soak in all the flavor. Definitely will be making again, thank you!!
It was fine. But not particularly flavorful. Edible but I won’t make it again. And I did add chorizo. Disappointing as I find most sheet pan recipes are, and I have no idea why. And I normally love smitten kitchen recipes. I want to like them, they are so easy but I have yet to find one worth repeating.
We all really liked this! The flavors complement each other nicely, the marinated chicken thighs are juicy and delicious, and it comes together very quickly. I’m putting it into regular rotation!
I’ve made this dish a handful of times and every time it turns out perfectly. Deb has a way of writing recipes that just always turn out. This dish hits the spot for a comforting weeknight dinner.
Super easy and quite tasty
Chicken was perfect, veggies very good, next time I might leave out the olives.