Sheet Pan Roasted Spanish Chorizo with Potatoes and Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Robust Spanish chorizo roasted on a sheet pan with golden potatoes and vibrant bell peppers for an easy, flavorful dinner. This spanish-inspired pork ready in about 45 minutes pairs Spanish chorizo sausage, sliced, baby potatoes, halved, large red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz Spanish chorizo sausage, sliced
• 1 lb baby potatoes, halved
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 medium red onion, sliced
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 lb halved baby potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly on a large sheet pan.
2. Step 2: Roast potatoes for 20 minutes until they start to brown and soften.
3. Step 3: Add 12 oz sliced Spanish chorizo, 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 medium sliced red onion to the sheet pan. Drizzle with remaining 1 tbsp olive oil and toss gently to combine.
4. Step 4: Roast everything together for an additional 15 minutes until vegetables are tender and chorizo is crisp at edges.
5. Step 5: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving warm.