Sheet Pan Spanish Chicken with Chorizo and Bell Peppers

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

An easy sheet pan dinner combining tender chicken thighs with spicy chorizo and sweet bell peppers, infused with smoky paprika and garlic. This Spanish-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, Spanish chorizo, red bell pepper 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.

Prep: 15 min Cook: 35 min Serves 4 Spanish cuisine 450 cal/serving

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Ingredients

6 pieces, skin-on bone-in chicken thighs
150 g, sliced into 1/4-inch rounds Spanish chorizo
1 large, sliced into strips red bell pepper
1 large, sliced into strips yellow bell pepper
3 tbsp olive oil
2 tsp smoked paprika
4 minced garlic cloves
1 1/2 tsp salt
1 tsp black pepper
2 tbsp chopped fresh parsley

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Instructions

Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 6 bone-in chicken thighs and 150 g sliced Spanish chorizo with 3 tbsp olive oil, 2 tsp smoked paprika, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper until evenly coated.
Step 2: Spread the chicken and chorizo mixture on a large rimmed baking sheet along with 1 large sliced red bell pepper and 1 large sliced yellow bell pepper in a single layer.
Step 3: Roast in the preheated oven for 30-35 minutes, turning the chicken halfway through, until the thighs are golden and cooked to an internal temperature of 165°F (74°C), and the peppers are tender.
Step 4: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving warm.