Photo of Sheet-Pan Roast Chicken with Peppers & Olives by WW

Sheet-Pan Roast Chicken with Peppers & Olives

6
PersonalPoints™ per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate
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 clove(s)

2 clove(s), medium, large, finely chopped

Smoked paprika

1¼ tsp(s)

Kosher salt

½ tsp(s)

Black pepper

¼ tsp(s)

Uncooked boneless skinless chicken thigh(s)

16 oz, 4 - 4 ounce pieces

Sweet mini baby bell pepper(s)

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.