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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.