Sheet Pan Adobo Seasoned Chicken with Chorizo and Olives
This flavor packed Sheet Pan Adobo seasoned chicken dinner is an easy weeknight recipe. Made with a homemade adobo seasoning and paired with chorizo and olives it has a little something for everyone to love.
Table of contents
This is very much a fusion dish of bits and pieces that I know and love. Adobo seasoning which is popular in Filipino and Mexican cuisine. Spanish chorizo from our new home Europe. Pineapple jam which always make me think of Hawai’i although not for the reason most people think. Olives are a strong favorite in our home as well so that was a no brainer.
All of these bits and pieces combine into one jam packed dinner. My favorite part is that it is mostly hands off which is why I love sheet pan dinners.
It is also a favorite dinner option because there is something for everyone, including my pickier eaters. They will eat the chorizo for sure (they call it pizza sausage) and often they will eat the chicken as well. If I can make one dish for the whole family then that makes me happy.
- chicken breasts, or chicken thighs
- grape tomatoes
- bell peppers
- yellow onion
- green olives
- Spanish chorizo
- pineapple jam
- garlic powder
- onion powder
- olive oil
Instead of pineapple jam you could try mango or guava jam. Both would be delicious combos. I have found pineapple jam or some variety of it at my local Kroger store.
If you have adobo seasoning (see note below) and would prefer to use that instead of making your own, go for it!
What is chorizo?
Spanish chorizo is a seasoned and cured meat similar to the summer sausages which you can often find in the US grocery stores during the holidays and warmer months.
Here in Europe, you can find the Spanish chorizo everywhere! It is a popular meat that is often used for tapas and we’ve started using it more often in breakfast dishes and in pizzas.
Chorizo has become a fast favorite in our house. I grew up having Mexican chorizo and scrambled eggs. The Mexican chorizo is different in that it is an uncooked sausage meat mixture that is big on flavor but has a very different texture from Spanish chorizo.
Where to buy chorizo?
We are able to find chorizo in our local grocery stores in the deli section with the other cured meats. Another place to look is at an international market where they will often carry products for many cultures and countries.
What is adobo seasoning?
Adobo is a Spanish word for marinade or pickling which makes sense if you have ever had the popular Filipino dish, adobo chicken.
Adobo seasoning refers to the spice blend that can contain a variety of spices like the ones in the picture above. You might have seen bottles of Goya brand adobo seasoning in the grocery store. It is basically a popular all-purpose seasoning similar to seasoned salt.
Everyone will have their own favorite variation of spices and ratios and this is just one of them. I tend to make my own spice mixes because I can easily buy spices in bulk and then I know what exactly is in them.
How to make this
This recipe is like most sheet pan meals, quite simple. The main difference between this one and my other one is that there are a few stages to the cooking process which makes it “more” hands on than other recipes. Don’t worry, it’s still not very much!
- Mix together the spices in a large bowl. Coat each piece of chicken on each side with the spices.
- On a greased cookie sheet, add the bell peppers, onions, and tomatoes. Drizzle with olive oil and salt and pepper.
- Nestle the seasoned pieces of chicken in between the veggies and bake.
- Place the pineapple jam in a microwave safe container, and microwave just until it is warm.
- After the initial cooking time has finished, brush the warmed pineapple jam over the chicken.
- Then add the olives and chorizo and finish baking. Serve with crusty bread or rice.
According to the USDA chicken should be cooked to a minimum of 165℉ when measured at the thickest part and not touching the bone.
A good meat thermometer will always be your friend when cooking meats to the perfect temperature. I use my Thermoworks thermopen all the time to make sure I don’t overcook or under cook my meat.
Top tips for cooking with kids
Although it can be fun to make an entire dish from beginning to end with kids, I also know it’s important to remember to involve them as much as possible. Sometimes that means inviting them to help for small tasks instead of the whole job.
Here are various stages of the recipe that you could invite them to help with:
- mixing the spices and coating the chicken
- cutting the vegetables and tossing them with the oil, salt, and pepper
- warming the jam and brushing it on the chicken
If you have multiple children who like to help like I do, then assign each child a different part of the recipe to help with. This also makes it easy to assign tasks that are better suited to different age levels, like having an older child help with cutting jobs while a very young child helps with just a stirring job.
See here for more tips on cooking with kids!
Other recipes you might like
- Oven Baked Orange Chicken
- Pressure Cooker Lemon Orange Chicken
- 20 Minute Italian Chicken Prosciutto Saltimbocca
- Mediterranean Chicken with Olives and Grapes
Adobo spice mix:
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons turmeric
- 1 teaspoon cumin
- ½ teaspoon thyme
- 2 teaspoons oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sheet pan ingredients:
- 1 3/4 pounds chicken breasts 800 grams
- 2 cups cherry tomatoes 300 grams
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 large yellow onion sliced
- 2 Tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup pineapple jam
- 1 cup green olives 180 grams, whole and pitted
- 1/2 pound Spanish chorizo 225 grams , quartered and cut into 1 inch pieces
- Preheat oven to 425°F.
- In a medium bowl, combine adobo spice mix ingredients. Add the chicken breasts to the bowl and coat the chicken in the spices.
- Add the tomatoes, bell peppers and onion to the sheet pan and drizzle the olive oil and seasonings over. Stir the ingredients in the pan to combine.
- Nestle the chicken breasts into the pan, making sure that they don’t cover the veggies already in the pan. Bake for 10 minutes.
- Meanwhile, microwave the pineapple jam for 30 seconds.
- Brush the warm jam over the chicken breasts and add the chorizo and olives. Bake for an additional 15 minutes.