Spanish Sheet Pan Chicken with Crispy Bread

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Spanish Sheet Pan Chicken with Crispy Bread

I love a sheet pan dinner, and this is no exception! Here, chicken skin and leftover bread get all crispy-topped and the meat and vegetables soak up the seasonings for a flavor, color and texture-packed meal that's super easy to get onto the table.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Spanish

Keyword: sheet pan chicken, spanish chicken, spanish sheet pan chicken

Servings:

Calories: 423kcal

Ingredients

6 medium chicken thighs boneless, skin-on, about 2lb/1kg total
4 small potatoes or use 3 medium, cut into quarters
1/3 cup olive oil
3 cloves garlic minced
1 1/2 tsp smoked paprika
1/2 tsp oregano
1 tbsp red wine vinegar or cider vinegar
1/2 tsp salt
1/2 tsp pepper
1/2 loaf stale bread crusts removed, torn into bite sized pieces; about 2 cups when torn up. I use ciabatta, anything crusty and open-crumbed will work
14 oz cherry tomatoes about 2 cups; halve the larger ones
2 chorizo sausages fresh, thickly sliced, about 8oz
4 oz green olives about 2/3 cup; pitted are my preference but unpitted is fine

US Customary - Metric

Instructions

Preheat oven to Combi Steam, 350°F/180°C, 50% (medium) humidity.
Put the chicken and potatoes onto the largest sheet pan or baking dish that will fit in your oven; the more space the better as it allows all your ingredients to cook faster and more evenly.
6 medium chicken thighs, 4 small potatoes
Mix the olive oil, garlic, smoked paprika, oregano, vinegar, salt and pepper in a small bowl. Pour half of this mixture onto the chicken and potatoes, then toss together so they're well coated. Spread everything out into a single layer with the skin side of the chicken facing up, then put the pan into your oven and cook for 12 minutes.
1/3 cup olive oil, 3 cloves garlic, 1 1/2 tsp smoked paprika, 1/2 tsp oregano, 1 tbsp red wine vinegar, 1/2 tsp salt, 1/2 tsp pepper
While the chicken and potatoes get started in the oven, put the torn bread, cherry tomatoes, chorizo and olives in a large bowl and toss with the remaining olive oil mixture.
1/2 loaf stale bread, 14 oz cherry tomatoes, 2 chorizo sausages, 4 oz green olives
When the timer goes, add the bread, tomato and chorizo mix to the pan, spreading everything around so it's single layer and in between the chicken and potatoes. If you can't quite fit everything in one layer, make sure the bread and chorizo are at the top; it doesn't matter so much if some of the tomatoes and olives are a little covered.
Return the pan to the oven until the chicken is cooked and golden-skinned, the potatoes are tender and the chorizo and bread are crisped on top. Depending on the thickness of the meat and your pan, this will take 15-20 minutes.
Serve immediately; I put the whole pan on the table with warmed plates and let people help themselves.

Nutrition