How to Make Easy Sheet Pan Chicken Thighs with Chorizo and Roast Veg

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo is lower in fat, while smoked sausage is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is typically cheaper.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh flavor, while dried parsley is more economical.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a similar tang, while white vinegar is often less expensive.

Preheat the oven to 425°F (220°C).

In a small bowl or jar, combine olive oil, garlic, smoked paprika, oregano, salt, and pepper to create the marinade.

Add chicken thighs to the bowl and toss to coat evenly with the marinade.

Slice chorizo and add it to the bowl with the chicken.

Chop red bell pepper, red onion, yellow onion, and cherry tomatoes into bite-sized pieces.

Add the chopped vegetables, olives, chickpeas, and artichoke hearts to the bowl and mix well to combine with the chicken and chorizo.

Spread the chicken, chorizo, and vegetables evenly on a large stainless steel baking sheet.

Roast in the preheated oven for around 35 minutes, or until the chicken is cooked through and the vegetables are tender.

Remove from the oven and drizzle with lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens