Sheet Pan Spanish Chicken with Chorizo and Bell Peppers
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 ready in about 50 minutes pairs skin-on bone-in chicken thighs, olive oil, smoked paprika 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
- 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Spanish Chicken with Chorizo and Bell Peppers take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Spanish Chicken with Chorizo and Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sheet Pan Spanish Chicken with Chorizo and Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Spanish Chicken with Chorizo and Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Spanish Chicken with Chorizo and Bell Peppers?
Spanish chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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