one-pan meal: Spanish Chicken and Chorizo with Roasted Vegetables

Ingredients:

1 tablespoon olive oil

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
8 ounces cured Spanish chorizo, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
1 zucchini, sliced
1/2 teaspoon smoked paprika
1/4 teaspoon dried thyme
Salt and freshly ground black pepper to taste
1 cup chopped cherry tomatoes
1/4 cup dry white wine (optional)
1/4 cup chopped fresh parsley (optional)
Instructions:

Preheat your oven to 400°F (200°C). In a large oven-safe skillet, heat olive oil over medium
heat. Season the chicken pieces with salt and pepper. Add the chicken to the pan and cook until
golden brown on all sides.
Remove the chicken from the pan and set aside. Add the chorizo slices to the pan and cook
until they start to release their fat.
Add the bell peppers, onion, and zucchini to the pan with the chorizo. Sauté for 5-7 minutes, or
until the vegetables soften slightly.
Sprinkle the smoked paprika and dried thyme over the vegetables and stir to coat. Season with
salt and pepper to taste.
Nestle the browned chicken pieces back into the pan with the vegetables and chorizo. Pour in
the white wine (if using) and scrape up any browned bits from the bottom of the pan.
Bring the wine to a simmer, then transfer the entire pan to the preheated oven. Roast for 15-20
minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
Garnish with chopped fresh parsley (optional) and serve immediately.
Tips:

You can use bone-in, skin-on chicken thighs for extra flavor. Just adjust the cooking time
accordingly.
If you don't have white wine, you can use chicken broth instead.
Feel free to add other vegetables to the pan, such as broccoli florets, mushrooms, or green
beans.
Serve this dish with crusty bread or rice.