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Prep Time
15 mins
Total Time
1 h 20 m
Serves
4

Ingredients

1 1/2 lb
yellow-fleshed potatoes, cut into 1-in. (2.5-cm) wedges
750 g
4 oz
cured chorizo sausage, cut into 2-in (5-cm) pieces
125 g
2
tomatoes, cut into 1-in (2.5-cm) wedges
1
red onion, cut into 1-in (2.5-cm) wedges
1/3 cup
pitted black olives
75 mL
2 tbsp
olive oil, divided
30 mL
4
bone-in, skin-on chicken thighs (about 1 lb/500 g)
1/2 tsp
smoked paprika
2 mL
1/4 tsp
salt
1 mL
2 tbsp
finely chopped fresh parsley
30 mL

Directions

Step 1

Preheat oven to 400°F (200ºC). Toss together potatoes, sausage, tomatoes, red onion, olives and 1 tbsp (15 mL) oil. Arrange in single layer on parchment paper-lined 17 X 12-in. (43 x 30-cm) rimmed baking sheet. Toss chicken with remaining oil, smoked paprika and salt; nestle pieces between other ingredients on baking sheet.

Step 2

Bake 50 to 55 min. until potatoes are tender and internal temperature of chicken reaches 165°F (74°C). Sprinkle with parsley before serving.

Tip

Chop up leftovers to use in frittatas.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving: 1/4 of the recipe
Calories:
470
Fat:
25 g
Saturated Fat:
7 g
Carbs:
37 g
Fibre:
3 g
Sugar:
3 g
Cholesterol:
105 mg
Protein:
25 g
Sodium:
530 mg
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