Sheet-Pan Roast Chicken with Peppers & Olives
3
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This dinner combines the convenience of a sheet pan chicken dinner with the lively flavors of Spanish cuisine. Briny green olives and smoky paprika provide a delicious contrast to meaty chicken thighs and sweet mini peppers. Sherry vinegar is the finishing touch, which adds a bright acidity, but you could substitute cider vinegar instead.
Ingredients
Cooking spray
5 spray(s)
Olive oil
1 tbsp(s)
Garlic
2 clove(s), large, large, finely chopped
Smoked paprika
1¼ tsp(s)
Kosher salt
½ tsp(s)
Black pepper
¼ tsp(s)
Uncooked boneless skinless chicken thigh
16 oz, 4 - 4 ounce pieces
Sweet mini baby bell peppers
12 pepper(s), halved lengthwise, stemmed, and seeded
Pimiento stuffed olives
12 olive(s), small
Whole wheat bread
3 oz, crusty, cut into 2.5-cm (1-in) cubes (about 500 ml [2 cups])
Sherry vinegar
2 tbsp(s)
Fresh parsley
¼ cup(s), chopped
Instructions
1
Preheat oven to 400°F. Coat large baking sheet with cooking spray.
2
In a small bowl, combine smoked paprika, salt, and pepper. Arrange chicken thighs on prepared pan. Sprinkle ¼ tsp seasoning mix on chicken. Add peppers and olives to pan. Stir olive oil and garlic into remaining seasoning mixture and drizzle over peppers, olives and chicken; toss to coat.
3
Roast 15 minutes. Add bread cubes to pan and toss with peppers and olives to coat with pan juices. Spread in an even layer around chicken. Roast until chicken is cooked through and bread cubes are lightly browned and crisp, about 10 minutes. Drizzle with vinegar and garnish with parsley to serve.
4
Per serving: 1 piece chicken and ¾ cup pepper, olive and bread mixture.
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