Sheet Pan Spanish-Inspired Chicken & Chorizo

Sheet pan meals are a game-changer in the kitchen, and I loved exploring different countries to add a unique twist to reliable staples. This Spanish-inspired sheet pan chicken and chorizo fuses weeknight convenience with bold flavors. The Spanish chorizo, with its savory spiciness, is the secret to this one-pan wonder. The meal is composed of chopped onions and peppers, potato wedges, bits of chorizo, chicken, and asparagus. As the chorizo bakes and renders some of its fat, it helps coat and flavor the potatoes and veggies. In the latter half of the cook, add the seasoned chicken and asparagus spears. Then finish everything with a big squeeze of lemon to brighten it up and cut through the richness of the chorizo. Top with fresh parsley or cilantro and a sprinkling of red pepper flakes, and you’ll have a delicious dinner, with minimal dishes, in an hour. 

Sheet Pan Spanish-Inspired Chicken & Chorizo

Serves 4  |  Prep Time: 15 minutes  | Cook Time: 45 minutes

Ingredients:

• 2 large yellow onions, diced
• 3 large red, orange, and yellow bell peppers, diced
• 8 oz. cured Spanish chorizo, diced
• 1 ½ - 2 lbs. Yukon gold potatoes, cut into wedges
• Olive oil, for drizzling or spray
• 1 ½ tsp. Spanish paprika
• 1 ½ tsp. onion powder
• 1 ½ tsp. dried oregano 
• ½ tsp. cumin 
• ¼ tsp. ground coriander 
• Salt
• Freshly ground black pepper 
• 2 lbs. chicken tenders
• 1 lb. asparagus, ends trimmed 
• 1 lemon, juiced
• Lemon wedges for serving
• Fresh parsley or cilantro, chopped, for serving 
• Red pepper flakes, for serving, optional

Directions:

1. Line two sheet pans with foil and preheat the oven to 425 degrees. 
2. Add diced onion, bell peppers, chorizo, and potato wedges to the pan. Drizzle lightly or spray with olive oil to coat the vegetables and potatoes evenly. Toss to coat. 
3. Make the seasoning: In a small bowl, mix together all the spices with salt and pepper to taste. 
4. Season the peppers and potatoes with a little of the seasoning mix, tossing to coat. Reserve most of the seasoning for the chicken. 
5. Bake the peppers and potatoes for 25 minutes. 
6. Meanwhile, season the chicken evenly with the remaining seasoning mix. 
7. Once the potatoes are done, add the chicken tenders on top and return to the oven for 10 minutes. 
8. Finally, add trimmed asparagus lightly sprayed with olive oil and seasoned lightly with salt over the chicken and potatoes, and bake for 10 more minutes. 
9. Remove the sheet pan from the oven. Squeeze lemon juice over the chicken and potatoes. Serve with more lemon wedges, fresh parsley or cilantro, and red pepper flakes if desired. 

Notes:

1. Don’t have chorizo? Substitute pepperoni or salami (not Spanish, but your secret is safe with me).