I love meals that are easy, and this one uses one sheet tray for the whole thing which means.. barely any dishes!! A few simple layering steps, where we add the ingredients piece by piece as the chicken cooks, and it has to be the juiciest chicken I’ve had in years!!
4 split chicken beasts, bone-in skin-on
1 cup chorizo, sliced
1/2 head broccoli florets
1/2 head cauliflower florets
1 pint cherry tomatoes
2 cups kale (or any dark leafy green)
1 tbsp EVOO
12 sprigs fresh thyme
Salt and pepper to taste
Preheat oven to 375°.
Place the chicken, skin side up, on the tray. Pat any moisture off, sprinkle salt and pepper and bake for 20 minutes.
Remove the tray, add the sliced chorizo, drizzle with half of your EVOO, and bake for 10 more minutes.
Remove the tray, flip the chorizo, add the broccoli and cauliflower, drizzle the rest of the EVOO, and cook for 15 more minutes.
Remove the tray and switch the oven to broiler, or the highest temperature it will allow you to put it on. Add to the tray the thyme, tomatoes and kale, and broil for 5 minutes.
P.S. look at how juicy it is!