Chicken Chorizo Traybake Recipes

CHICKEN & CHORIZO TRAYBAKE

Steps:

• 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. Scatter over the chorizo, then add the chicken pieces, potato, rosemary and a couple of grinds of black pepper. Drizzle with olive oil, then bake for 45 mins.
• Halfway through the cooking time, give everything a good baste in the chorizo juices.

CHICKEN TRAYBAKE WITH CHORIZO, TOMATO AND RED PEPPERS

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting tin (you may choose to use two tins). Top with the chicken, then drizzle with the oil.
• Scatter with the salt and a big pinch of pepper. Roast for 1 hour, or until the chicken is cooked through and the skin is golden brown. To check if the chicken is cooked, pierce the thickest part with a skewer; the juices should run clear. If there is any sign of pink, return the bake to the oven until the chicken is cooked.
• Leave the chicken to rest for 10 minutes, then serve with the vegetables.

CHICKEN AND CHORIZO TRAYBAKE WITH POTATOES AND OLIVES

Steps:

• Preheat your oven to 220C/200C fan/gas 6/400f.
• 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.
• Mix the olive oil, oregano and paprika together in a small bowl. Pour half over the potatoes and onions and toss.
• Slice the chorizo into bite-sized chunks and scatter over the potato and onion.
• 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.
• 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.
• When ready, the chicken should be cooked through with crispy skin and the potatoes fork-tender.
• Scatter over the olives and some fresh chopped parsley. Serve with a green salad.

SHEET PAN SPANISH CHICKEN & CHORIZO

Steps:

• Preheat the oven to 395º Fahrenheit (200º Celsius)
• On a large baking sheet add the chopped bell peppers, onions, cherry, chorizo, tomatoes and olive.
• In a bowl whisk together the olive oil, crushed garlic, paprika, oregano, vinegar, salt and pepper. Pour 2/3 of the sauce over the veggies and toss with your hands to ensure everything is well coated. Place the chicken pieces on top of the veggies and brush with the remaining sauce.
• Bake in the oven for 30 minutes, remove from the oven half way through cooking and spoon some of the sauce from the bottom of the dish over the chicken and veggies before returning back to the oven to bake.
• Check the chicken to ensure it's no longer pink. Sprinkle the veggies with chopped parsley before serving.

CHICKEN AND CHORIZO TRAY BAKE

Steps:

• Pre-heat oven to 180C / 350F
• Place the oil in a large baking tray (sheet pan) and rub the skin of the chicken thighs in the oil. Turn the chicken thighs over so they are skin side up and arrange on one or two baking trays (SEE NOTE on cooking in 1 or 2 trays)
• Add the chorizo, sweet potato, bell pepper and onion to the tray/s
• Sprinkle with the smoked paprika and dried oregano and rub into the chicken breasts.
• Cook for 55-60 mins. Halfway through cooking, remove from the oven to give the vegetables/ chorizo a stir and to baste the tray contents with the juices.
• Add the lemon juice and stir through. Season the juices to taste and top with fresh oregano to serve.

SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don't have a pestle and mortar, finely grate the garlic, then stir everything together.
• Rub the herb and garlic paste on the underside of the chicken to flavour it.
• Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
• Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.