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Sheet Pan Spanish Chicken, Sweet Potato & Olives | Primal Gourmet

Sheet Pan Spanish Chicken, Sweet Potato & Olives

Sheet Pan Spanish Chicken, Sweet Potato & Olives

0 mins prepServes 2

2 servings

What you need

bone-in skin-on chicken thighs

4 bone-in skin-on chicken thighs, preferably free-range, organic

sweet potato

2 sweet potato, cut into 1” thick wedges

red bell pepper

2 red bell pepper, sliced 1” thick

spanish onion

1 in spanish onion, cut into 1/6ths with stemstact

green olive

14 green olive, Castelvetrano or Manzanilla

smoked paprika

2 tsp smoked paprika

dried thyme

1 tsp dried thyme

garlic powder

1 tsp garlic powder

garlic

2 clove garlic

lemon

1 lemon, cut into wedges

extra-virgin olive oil

3 tbsp extra-virgin olive oil, EVOO

kosher salt

freshly cracked black pepper

1 freshly cracked black pepper

fresh parsley

1 fresh parsley, for garnish

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Instructions


1 Preheat oven to 400F.
2 Rinse &amp; pat chicken dry. Season both sides with salt &amp; pepper &amp; add to a mixing bowl along with paprika, thyme, garlic powder, minced garlic &amp; 2 tbsp EVOO. Toss to coat.
3 Toss sweet potatoes, peppers and onions in 1 tbsp EVOO and a pinch each of salt and pepper. Lay veggies and chicken (skin-side up) on a sheet pan lined with parchment paper. Transfer to preheated oven and roast 40min or until internal temp of chicken is 185F (note: flipping veggies is unnecessary here). Add olives to sheet pan around the 30min mark.
4 Garnish with parsley and serve.

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