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Spanish Sheet Pan Chicken with Sweet Potatoes and Olives Whole30 Paleo Primal Gourmet
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5 from 1 vote

Sheet Pan Spanish Chicken, Sweet Potato & Olives

Course: Main Course
Cuisine: Spanish
Servings: 2 people

Ingredients

  • 4 bone-in skin-on chicken thighs preferably free-range, organic
  • 2 med-size sweet potatoes cut into 1” thick wedges
  • 2 med-size red bell peppers sliced 1” thick
  • 1 in med-size Spanish onion cut into 1/6ths with stemstact
  • 12-14 green olives Castelvetrano or Manzanilla
  • 2 tsp spicy smoked Spanish paprika
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 2 cloves minced garlic
  • ½ lemon cut into wedges
  • 3 tbsp extra virgin olive oil EVOO
  • Kosher salt
  • Freshly-cracked black pepper
  • Fresh parsley for garnish

Instructions

  • Preheat oven to 400F.
  • Rinse & pat chicken dry. Season both sides with salt & pepper & add to a mixing bowl along with paprika, thyme, garlic powder, minced garlic & 2 tbsp EVOO. Toss to coat.
  • 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.
  • Garnish with parsley and serve.