Sheet Pan Chicken, Brussels, Sweet Potatoes & Chorizo

Some nights call for real food with big flavor—but not a pile of dishes. This easy sheet pan supper checks all the boxes: smoky Spanish chorizo, juicy chicken thighs, caramelized Brussels sprouts, sweet potatoes, and just enough jalapeño heat to keep things interesting. Everything roasts together on one pan, letting the chorizo do what it does best—render rich, paprika-spiced oils that coat every bite.
It’s the kind of dinner that feels intentional but effortless. A glass of wine, a hot oven, and dinner basically cooks itself.

Why You’ll Love This Recipe

• One pan, minimal cleanup
• Big, smoky flavor with very little prep
• Naturally gluten-free
• Perfect for weeknights but impressive enough for guests

ALL READY FOR THE OVEN

Spanish Chorizo - This is the flavor bomb best supporting actor in this dish.  Unlike Mexican chorizo, it is already cured.  It contains lots of paprika and garlic so the taste that it lends as it cooks is phenomenal.

Finish

• Fresh finish: A squeeze of lemon or a sprinkle of chopped parsley brightens everything up.  I actually drizzle my lemon vinaigrette over the whole things for an added oomph.
• Meal prep win: Leftovers reheat beautifully and make an excellent lunch bowl.

Sheet Pan Chicken, Chorizo & Veggies
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Ingredients

• 1 lb chicken thighs (bone-in or boneless, skin-on preferred)
• 6–8 oz Spanish chorizo, casing removed and sliced
• 1 lb Brussels sprouts, trimmed and halved
• 1 large sweet potato, peeled and cut into ¾-inch cubes (my favorite chopper makes quick work of this type of thing)
• 1–2 jalapeños, sliced (remove seeds for less heat)
• 2 tablespoons olive oil
• sea Salt and freshly cracked black pepper, to taste

Instructions

1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
2. Arrange on the pan. Spread the vegetables evenly on the sheet pan, leaving space for the chicken.
3. Add the chicken. Nestle the chicken thighs among the vegetables. Drizzle with olive oil and season lightly with salt and pepper.
4. Top with chorizo. Scatter the sliced Spanish chorizo over everything, making sure some lands directly on the vegetables so the flavorful oils can render and coat them as they roast.
5. Roast for 35–45 minutes, turning vegetables once halfway through, until:
   • Chicken reaches 165°F internally
   • Sweet potatoes are tender
   • Brussels sprouts are deeply caramelized
   • Chorizo is crispy at the edges

1. Finish & serve. Let rest for 5 minutes, then serve straight from the pan.