Sheet Pan Chicken with Chorizo is a meal cooked in the oven on a sheet pan using chicken pieces and chorizo sausage, but I’m sure you worked that out. The chicken and chorizo is cooked with an array of complementing vegetables, each one glorious all by itself, but together they are marvelous.
You will need chicken thighs for this recipe with the bone and skin still on. The thighs will take a little longer to cook, but they will be moist and juicy with a golden crispy skin. To add to the deliciousness, the chicken is coated in a parsley and garlic marinade which emanates from the oven while cooking. It smells so good!
You should be able to find chorizo sausage links at your grocery store. Do not use dry-cured chorizo for this recipe.
There are three “Pillars of Variety” that should be adhered to when making Sheet Pan Chicken.
Pillars of Variety for Sheet Pan Chicken
If you decide to deviate from this recipe in any way, make sure to have equal amounts of flavor, texture and color and you will have a delicious meal.
So let’s talk about the other ingredients. Here’s a list of what I included.
Corn on the cob
You can substitute as you like, but don’t forget the Pillars of Variety. Also consider cooking times for any changes you make. For instance, if you want to add potatoes, they should be precooked or added to the sheet pan earlier than the rest of the vegetables.
If you have a busy schedule and prefer to meal prep on a Sunday, this is the dish for you. Prepare your Sheet Pan Chicken with Chorizo and then divide it into food containers for lunch or dinner for the week.
I have a sheet pan that is almost the size of my oven (21 inches x 15 inches) and this recipe fills it nicely. If your sheet pan is smaller, no need to skimp on the recipe, just pile the ingredients that do not require cooking or as much cooking, such as the peppers, green beans, tomatoes, shallots and blueberries.
2 large sweet peppers or 8-12 mini sweet peppers, dependent upon size
4 large shallots
8 oz tomatoes
6 oz blueberries (1 cup)
In a blender, blend together parsley, garlic and oil and set aside.
Rinse chicken and pat dry with paper towels and then place them in a large bowl.
Drizzle parsley mixture over chicken and coat all sides and then season with salt and pepper.
Arrange chicken thighs on a large parchment lined sheet pan. Leave plenty space around each piece so that the marinated juices flow all over the sheet pan when cooking.
Place sheet pan in a preheated oven at 400 and cook chicken for 40 minutes.
While the chicken is in the oven, prepare the vegetables. Peel and cut the carrots in half - lengthways.
Cut corn into three or four pieces, trim beans, peel and cut shallots into chunks and cut tomatoes into equal halves or quarters.
If using large sweet peppers cut them in half and deseed them and then cut them into chunks
After 40 minutes the chicken should be only a touch golden, remove from the oven and place on top of the stove.
Place the balance of the ingredients around the pre-cooked chicken. First, place the chorizo sausages near the center in between the chicken pieces.
Methodically arrange the carrots on the sheet pan and coat them on both sides with the juices released from the chicken.
Arrange the corn on the sheet pan in the same way as the carrots, coating all sides with the juices from the chicken.
Arrange 3-4 green beans at a time in available spaces and then wedge sweet peppers and shallots into available spaces.
Arrange tomatoes throughout and then sprinkle half the amount of blueberries throughout and save the balance for serving.
Return sheet pan to the oven for a further 30 minutes, turning the corn and carrots after 15 minutes. The chicken should be golden with crispy skin and the vegetables cooked and just a little charred in places once done.