Sheet-Pan Roast Chicken with Peppers & Olives
6
Points® value
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
2 clove(s), large, large, finely chopped
Smoked paprika
1¼ tsp(s)
Kosher salt
½ tsp(s)
Black pepper
¼ tsp(s)
Uncooked boneless skinless chicken thigh
16 oz, 4 - 4 ounce pieces
Sweet mini baby bell peppers
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