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Rustic One Pan Spanish Sausage, Chicken, & Vegetable Bake

Here's how you make Rustic One Pan Spanish Sausage, Chicken, & Vegetable Bake
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  • Servings: 7
  • Prep: 10m
  • Cook: 50-60m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 3 pounds bone-in skin-on chicken thighs (8 thighs, approximately 3 lbs)
  • 1 pound smoked chorizo sausage (Spanish chorizo, cut in 1/2" pieces on a diagonal, approximately 1 pound)
  • 5 to 9 ounces sourdough bread (4-8 thick slices, any rustic bread, cut in half)
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika (regular paprika can be used; but, smoked is better)
  • Red pepper flakes, crushed (pinch)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Olive oil (to brush on the chicken and bread slices)
  • FOR VEGETABLES
  • 1 pound potatoes, cut in half (new potatoes, or quartered if they are large)
  • 1 large yellow onion (cut in quarters)
  • 8 garlic cloves, smashed and peels removed
  • 1 fennel bulb, cut in quarters (white and light green parts)
  • 1 red bell pepper, rough chopped (seeds and ribs removed)
  • 1 green bell pepper, rough chopped (seeds and ribs removed)
  • 1 can (15 ounce) stewed tomatoes, lightly drained and rough chopped
  • 3 ounces pimento-stuffed green olives (1/2 of a 6 oz jar Spanish Manzanilla, use as many as you want)
  • 4 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Red pepper flakes, crushed (pinch)
  • Kosher salt
  • Pepper
  • Garnish
  • 1/4 cup chopped parsley
  • 2 to 3 teaspoons lemon zest (or orange zest)
  • Olive oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • NOTE: First, this is a one pan dish; everything is baked together; so, it is important that all the vegetables be rough chopped; and approximately the same size. There is NO fine dicing or chopping for this recipe

  • Step 1: Spices ... Add the oregano, smoked paprika, red pepper flakes, salt, and pepper to a small bowl; and, mix to combine.

  • Step 2: Chicken ... Set the chicken on the counter to take the chill off, Pat dry with a paper towel; then, lightly brush with olive oil, and season well on both sides.

  • Step 3: Vegetable Mix ... First, line a large sheet pan with parchment paper. Make sure the paper goes up all sides; this will result in NO clean up. Then, add everything except the olives and tomatoes to the pan; and drizzle olive oil over the top. Toss, using your hands until everything is coated. Then, season with oregano, red pepper flakes, and a little salt and pepper. Remember, the olives you will be adding are salty; and, the chicken is already well season. Just a little; you can re-season later. Make sure to spread out all the vegetables in one layer.

  • Step 4: Chicken, Sausage, and Tomatoes ... Then, tuck in the seasoned chicken pieces, chorizo and tomatoes. Note: I do drain the tomatoes; but, I don't squeeze them dry. I just don't want all the juice in the can; but, a little is ok. Just spread them out on the pan.

  • Step 5: Bake ... In a 400 degree preheated oven, middle shelf; for 40 minutes, add the olives; and, cook another 15-20 minutes. The last 10 minutes; I add the bread slices around the side - lightly brushed with olive oil. After 5 minutes, you may want to flip over the bread slices. Important to remember; the cooking time can really vary, depending on the size of your chicken breasts - and, the size of the vegetables. Sixty (60) minutes is usually what I found works best. But, always keep an eye on it.

  • Step 6: Note: If your chicken or vegetables aren't brown enough to your liking; remove the bread slices to your serving platter; and, place your sheet tray under the broiler for 3-4 minutes. That is optional. Remember, your chicken juices should run clear; and, all your vegetables should be tender and golden brown. Usually, I don't find this necessary; but, you might.

  • Step 7: Serve and ENJOY! ... Transfer everything to a serving platter; and, don't forget to pour all the drippings right over the top. Add the bread slices; and, finish with the parsley and zest. And, when I first had this dish; there was always extra olive oil on the table. Also, you lined your pan with parchment paper; so there should be no clean up. Serve some mixed greens lightly dressed on the side; and, dinner is done.

We hope you enjoy this recipe!

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