Sheet-Pan Roast Chicken with Peppers & Olives
3
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
The lively flavors of Spanish cuisine meet the convenience of a sheet-pan dinner in this hearty one-pan meal. Briny olives, tangy sherry vinegar, and smoky paprika provide a delicious contrast to meaty chicken thighs and sweet mini peppers.
Ingredients
Cooking spray
4 spray(s)
Olive oil
1 Tbsp
Garlic clove
2 clove(s), large, finely chopped
Smoked paprika
1¼ tsp
Kosher salt
½ tsp
Black pepper
¼ tsp
Uncooked skinless boneless chicken thigh
16 oz, 4 (4-oz) thighs
Sweet mini peppers
12 item(s), halved lengthwise, stemmed, and seeded
Pimiento stuffed olives
12 olive(s), small
Whole wheat bread
3 oz, cut into 1-inch cubes (about 2 cups)
Sherry vinegar
2 Tbsp
Fresh parsley
¼ cup(s), chopped
Instructions
1
Preheat the oven to 400°F. Coat a large sheet pan with cooking spray.
2
In a large bowl, combine the oil, garlic, paprika, salt, and black pepper. Add the chicken and peppers and toss to coat. Arrange the chicken and peppers on the prepared pan, spreading out evenly. Sprinkle the olives over the pan.
3
Roast the chicken and peppers for 15 minutes. Add the bread cubes to the pan. Toss the bread cubes, chicken, and peppers until coated with the pan juices and spread into an even layer. Roast until the chicken is cooked through and the bread cubes are lightly browned and crisp, about 10 minutes. Drizzle with the vinegar and garnish with the parsley.
4
Serving size: 1 chicken thigh and ¾ cup peppers, olives, and bread cubes
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