Sheet pan meals are a game-changer—quick to prepare, easy to clean and bursting with flavor. This recipe brings everything together in one pan: tender proteins, vibrant veggies and hearty starches. Fingerling potatoes are a favorite for their creamy texture and cute shape, though russet potatoes work just as well. Choose any protein, but bone-in chicken thighs shine with their rich, savory flavor. Prefer to skip chorizo? Swap in your favorite sausage—just keep the pieces chunky to prevent burning. For greens, baby kale is convenient, but chopped kale leaves hold up beautifully to the heat. A touch of sweet paprika and a drizzle of maple syrup complete the dish, making it as comforting as it is delicious.
Servings: 4 servings
Ingredients
- 1 1/2-2 pounds Yukon gold fingerling or russet potatoes cut in half or into wedges
- 2 medium onions peeled and cut into wedges
- 1/4 cup extra-virgin olive oil divided
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 4 skin on, bone-in chicken thighs
- 3 large chorizo sausages cut into thirds- or sausage of choice
- 1 tablespoon sweet smoked paprika
- 8 sprigs fresh herbs such as thyme, oregano or rosemary
- 2 tablespoons pure maple syrup
- 4 stalks Tuscan or curly kale stems removed and leaves torn
Instructions
- Pre-heat the oven to 425 degrees F. Place the potatoes, onion, 2 tablespoons of the olive oil, salt and pepper in a large bowl and toss to coat. Place the onion and potatoes on a rimmed baking sheet lined with parchment paper. Bake the potatoes and onions for about 20 minutes or until lightly golden brown.
- While the potatoes are cooking, combine the chicken thighs, chorizo, paprika, fresh herbs, maple syrup, and remaining olive oil in a large bowl and toss to coat. Remove the baking sheet from the oven and place the kale leaves on top of the potatoes, top with the chicken and chorizo and cook for another 20-25 minutes. The sheet pan is done when the chicken is golden brown and the internal temperature reaches 165 degrees F, using a meat thermometer.
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2 Comments. Leave new
I’m curious, Pam. Do you always use a meat thermometer with chicken? I’m always 100% sure my chickens done because I like it to be on the dry side and the skin crispy. Seems like an extra step. Ps: making this tonight !
Yes, I always use a thermometer on all of the meat I cook. I take the temperature in two places, if I’m cooking (poultry) thighs and breasts. Bone-in white meat usually takes longer to cook.