Chicken with chorizo and potatoes recipes - Main course

Author: Esther Lopez  

Crispy baked chicken thighs roasted with Chorizo, Baby Potatoes and Green Olives. An easy chicken, chorizo and potato traybake that is so easy to throw together for dinner, you'll be putting this dish on the menu every week!

Chicken and Chorizo Traybake with Potatoes and Olives

Chicken and Chorizo Traybake with Potatoes and Olives
Crispy baked chicken thighs roasted with Chorizo, Baby Potatoes and Green Olives. A super easy weeknight meal, all cooked on one tray for a stress-free dinner.
Provided by: Carrie Carvalho
Total time: 50 minutes
Cook time: 45 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: Mediterranean,Spanish
Number of ingredients: 9
Ingredients:
  • 3-4 Chicken Thighs (Skin-on, Bone-In)
  • 300 grams Baby Potaoes
  • 75 grams Chorizo Sausage
  • 2 Red Onions
  • 2-3 Garlic Cloves
  • 3 Tbsp Olive Oil
  • ½ tsp Smoked Paprika
  • ½ tsp Oregano
  • 100 grams Pitted Green Olives
Nutrition:
  • Calories: 672 kcal
  • Carbohydrate: 40 g
  • Protein: 23 g
  • Fat: 48 g
  • Saturated Fat: 9 g
  • Cholesterol: 111 mg
  • Sodium: 880 mg
  • Fiber: 7 g
  • Sugar: 6 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat your oven to 220C/200C fan/gas 6/400f.
  2. Quarter or half the potatoes depending on their size. Cut the onions into wedges. Peel and crush the garlic cloves with the back of a knife. Add to a large roasting dish and season generously with salt and pepper.
  3. Mix the olive oil, oregano and paprika together in a small bowl. Pour half over the potatoes and onions and toss.
  4. Slice the chorizo into bite-sized chunks and scatter over the potato and onion.
  5. Season the chicken thighs on each side and nestle them skin-side up between the potatoes, chorizo and onion. Coat each thigh with the remainder of the oil, oregano and paprika mix.
  6. Place in the preheated oven and bake for 45 minutes. About halfway through give everything a toss, but make sure that the chicken thighs stay skin-side up.
  7. When ready, the chicken should be cooked through with crispy skin and the potatoes fork-tender.
  8. Scatter over the olives and some fresh chopped parsley. Serve with a green salad.
Notes: Spanish Chicken with Chorizo and Potatoes Recipe, Deselect All · 2 tablespoons regular olive oil · 12 chicken thighs (bone in, with skin) · 1 3/4 pounds chorizo sausages, whole if baby ones, or cut into 1 1/2-inch

Chicken with chorizo and potatoes

Chicken with chorizo and potatoes
An easy chicken, chorizo and potato traybake that is so easy to throw together for dinner, you'll be putting this dish on the menu every week!
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 8
Ingredients:
  • 1 tbsp olive oil
  • 8 chicken thighs on the bone
  • 400g/14oz cooking chorizo sausages (small size whole, larger size, cut into chunks)
  • 800g/1lb 12oz new potatoes, halved
  • 1 red onion, peeled and roughly chopped
  • 1 tsp dried thyme or oregano
  • ½ lemon, zest and juice
  • salt and freshly ground black pepper
How to cook:
  1. Preheat the oven to 200C/180C Fan/Gas 6.
  2. Drizzle the oil into the bottom of a large roasting tin. Put chicken thighs into the tin, turning to coat the skin in oil, then turn them skin-side up. Add in the chorizo, the potatoes and the onions in (you may need two tins, if yours are not big enough to hold everything in a single layer). Sprinkle over the dried thyme (or oregano) and the lemon zest. Squeeze over the lemon juice and season everything with salt and freshly ground black pepper.
  3. Cook in the oven for 45 minutes to 1 hour, or until the chicken is cooked through and the potatoes are crisp on the outside and tender on the inside. Serve with a crisp green salad.
Notes: How to make Spanish chicken traybake with chorizo & peppers, Learn how to make this easy dinner recipe with herby chicken thighs, roasted vegetables and spicy chorizo sausage.

Chicken, Potato, and Chorizo Traybake

Chicken, Potato, and Chorizo Traybake
This recipe from Amy Sheppard's The Savvy Shopper's Cookbook is just about as easy they come. With just ten minutes if prep and an hour in the oven, you'll have yourself a hearty and mouthwateringly tasty supper.
Provided by: Amy Sheppard
Yields: 4 servings
Number of ingredients: 9
Ingredients:
  • 500g/1lb 2oz baby Maris Piper potatoes, evenly chopped
  • 3 mixed peppers, deseeded and each cut into about 16 chunks
  • 300g/11oz bag shallots, peeled and cut in half
  • 200g/7oz chorizo ring
  • 1 tsp paprika
  • ½ tsp chilli powder
  • 1 tbsp olive oil
  • 8 chicken thighs
  • crusty bread, to serve
How to cook:
  1. Heat the oven to 200°C/400°F/Gas Mark 6.
  2. Place the potatoes around the edge of a large roasting tray and scatter the pepper chunks evenly within them. Mix the shallots with the peppers. 
  3. Remove the ends of the chorizo, cut the ring into thick slices, roughly the width of two £1 coins, and add to the tray. 
  4. In a cup, mix the paprika, chilli, and oilve oil. Pour half this mixture over the vegetables. Use your hands to ensure they are all coated in the oile and move the potatoes back to the edges of the tray. 
  5. Place the chicken thighs on top of the peppers, chorizo, and onions, skin side up. Drizzle the remaining olive oil over the chicken. Cook in the oven for 1 hour, or until the chicken is cooked through. Drain any excess oil from the chorizo from the tray before serving with crusty bread. 
Notes: Chicken Thigh and Chorizo Tray Bake, Chicken Thigh Tray Bake Recipe - All Kitchen Colours ; Meat. 10 Chicken thighs. 100 g Chorizo ; Produce. 1 Garlic, whole. 3 Onions. 1 kg Potatoes or charlotte

Chicken and Chorizo Tray Bake

Chicken and Chorizo Tray Bake
Chicken and chorizo are the perfect combination when cooked together! This recipe is a quick to prepare tray bake that the whole family will enjoy!
Provided by: Liana Green
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: spanish
Number of ingredients: 8
Ingredients:
  • 1.5kg - 2kg chicken thighs/drumsticks
  • 150g chorizo, chopped*
  • 4 garlic cloves, peeled
  • 2 red onions, quartered
  • 400g potatoes** - cut into cubes or wedges
  • 2 sweet peppers, deseeded and chopped
  • 2 tbsp olive oil
  • 2 tbsp smoked paprika
Nutrition:
  • Calories: 1486 calories
  • Carbohydrate: 34 grams carbohydrates
  • Cholesterol: 702 milligrams cholesterol
  • Fat: 93 grams fat
  • Fiber: 5 grams fiber
  • Protein: 136 grams protein
  • Saturated Fat: 28 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 1371 grams sodium
  • Sugar: 6 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 64 grams unsaturated fat
How to cook:
  1. Preheat oven to 220C/200C fan/gas 7.
  2. Very lightly oil a large baking tray.
  3. Lay the chicken pieces out in the tray, leaving space in between them.
  4. Add the chorizo chunks, garlic cloves, chopped red onions, chopped potato cubes and sliced sweet peppers.
  5. Brush the ingredients with the olive oil.
  6. Sprinkle the smoked paprika evenly over everything in the tray.
  7. Cook in the preheated oven for about 45 minutes, depending on the size of your chicken pieces. If they are large you may need to cook for a little longer. Check on the tray bake at least once during the cooking time and turn the chicken over. Baste the ingredients with the juices from the chicken and chorizo.
  8. Check the chicken is cooked through before serving.
Notes: Chicken & chorizo traybake recipe, Heat oven to 220C/200C fan/gas 7. Cut the chorizo into slices the thickness of a pound coin. Put the onion and garlic in the bottom of a large roasting tin.
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