Chorizo Potato Sheet Pan Dinner

For the tired brains

Some days, the brain has made many decisions. Perhaps these days are frequent. Perhaps decision fatigue has ruled the roost once again, and by the end of the day, there’s less desire to make one. more choice.

Enter, sheet pan dinners. Or really, meals!

Take back the tray

Sheet tray dinners are large and in charge this year and I couldn’t be happier. It marries a few on my culinary loves: using the oven (sorry, Instant Pot. I still like you, though), using a minimal amount of dishes, letting ingredients get really cozy and infuse one another with their flavors, and cooking up lots of food for many servings or mouths to feed.

Go forth and bake (and broil)

The key for many sheet pan dinners is a quick broil at the end. Sure, high oven temperatures do most of the heavy lifting but to get some good texture, a little crunch, that delightful caramelization we all desire… set one of your oven racks high (or, low) and get ready to watch the broil for a few minutes at the end of the bake time. It’s worth the step!

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Chorizo & Potato Sheet Pan Dinner

All you'll need to clean after this meal is the sheet tray, one knife and a cutting board. Need I say more?

Course Main Course

Prep Time 5 minutes

Cook Time 40 minutes

Broil Time 3 minutes

Total Time 45 minutes

Servings 4 people

Author Lucia Hawley

Ingredients

• 1 pound chorizo meat
• 4 medium yellow potatoes sliced thickly
• 1 and 1/2 red bell peppers sliced
• 1/2 poblano pepper sliced
• 1/2 red onion peeled and sliced
• 1 head garlic sliced in half
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 2 tablespoons extra virgin olive oil

Garnishes

• 1/4 cup olive tapenade
• 1/2 cup sliced green onions

Instructions

1. Preheat the oven to 400 degrees.
2. While the oven preheats, arrange the sliced potatoes, bell pepper, poblano pepper and garlic on a large sheet tray and drizzle with the extra virgin olive oil. Using your hands, toss to combine and coat the vegetables evenly.
3. Sprinkle the smoked paprika and sea salt on the coated vegetables.
4. Then, place tablespoon sized pieces of the chorizo over the vegetables to evenly distribute all the sausage.
5. Place the sheet tray in the oven for a total of 40 minutes, removing at 20 minutes to toss the vegetables and chorizo for even cooking.
6. After baking, turn the broiler on high, move the tray to the highest rack and broil for 3 minutes until the potatoes develop color and everything is browned nicely. Just keep your eye on the bake so nothing burns! Every broiler is different.
7. Garnish with the green onions and dollops of the olive tapenade.