How To Make Easy Sheet Pan Chicken Thighs With Chorizo And Roast Veg

Full Recipe:

This easy sheet pan chicken thighs recipe combines the delicious flavors of Spain in one pan. Juicy oven-baked chicken thighs, chorizo, and lots of roasted veggies are all seasoned with plenty of paprika, oregano, and olive oil. Simple and oh-so-tasty, this sheet pan chicken recipe comes together with 10 minutes of prep and is ready in 45 minutes.

- Prep time: 10 minutes
- Cook time: around 35 minutes
- Ready in: 45 minutes
- Serves: 4-6 people as a main

___Ingredients___
4 tablespoons extra virgin olive oil
6 skinless chicken thighs
1 red bell pepper (capsicum), cut into 1-inch/2.5cm strips
1 red onion, cut into wedges
1 yellow onion, cut into wedges
9oz./250g cherry tomatoes
9oz./250g Spanish raw chorizo sausage (cut into 1-inch/2.5cm pieces)
1 cup black/green olives (or both)
1 cup tinned chickpeas, rinsed and drained
15oz./450g tinned artichoke hearts, drained
2 cloves garlic crushed
1 heaped tablespoon Spanish La Vera smoked paprika
1 teaspoon dried oregano
Juice from ½ a lemon
2 sprigs of fresh rosemary (or 1 tablespoon dried)
Salt and pepper (to taste)

___Equipment Needed___
1 large stainless steel baking sheet/tray
1 small bowl or jar with lid (for mixing the marinade)
Cutting board and sharp knife