Chicken & chorizo traybake

Chicken & chorizo traybake

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(37 ratings)

Prep: 10 mins Cook: 45 mins


Serves 4
Gutsy Mediterranean flavours make this spin on roast chicken and chips a really satisfying midweek supper

Nutrition and extra info

Nutrition: per serving

  • kcal489
  • fat30g
  • saturates9g
  • carbs23g
  • sugars6g
  • fibre3g
  • protein30g
  • salt0.8g
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  • 140g cooking chorizo



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 2 red onions, cut into wedges
  • 4 garlic cloves, left whole
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 4 medium potatoes, unpeeled and cut into wedges



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. 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.

  2. Halfway through the cooking time, give everything a good baste in the chorizo juices.

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Comments, questions and tips

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6th Jun, 2013
Took a while to prepare but was DELICIOUS! Is now a regular - easy to cook more for a crowd.
12th Apr, 2013
This was very easy to throw together- will definitely make again. Saw some of the earlier comments and make some adjustments. Parboiled the potatoes and used dry oregano mixed in with a tbsp of olive oil to brush over the chicken. Cooked for an hour- turned out fab!
18th Mar, 2013
Very easy one pot dish - I spread the chicken pieces with chipotle paste to give an extra kick.
17th Sep, 2012
Love this dish. Cut the potatoes smaller and they will cook in time, also make sure the chorizo is under the pots and chicken, then it wont burn!! I will add some peppers next time, sound good.
25th Aug, 2012
Definitely par boil the potatoes or cut more thinly than usual wedges as the chorizo can 'catch' a bit if you need to cook the dish for longer due to chunky potatoes. Tasty, filling and family friendly.
19th Aug, 2012
This is a delicious quick & easy mid week meal. I have made this a good hour & a half ahead of time, covered with foil and cooked on a lower heat, towards the end remove foil to crisp up! That way every thing cooks nicely with the required crisping up at the end! Yum yum!
heatherjdw's picture
30th May, 2012
Used some of the suggestions above, par-boiled the potatoes for 5mins before putting the dish in. Also added orange zest & some fresh thyme. A must do again recipe. In my oven it actually only took 40mins & that was using thighs & legs. Added olives & green pepper as well, made a very hearty tea-time meal.
3rd May, 2012
very nice dish, i had no rosemary so instead used other herbs and spices!! still turned out very tasty. I cooked for correct time and everything was good apart from the chorizo which partly burnt not a problem though.
7th Apr, 2012
I made some changes to this recipe based on other reviews. I chopped the potatoes up quite small and put them in 15 mins before the rest of the ingredients. I used chicken breast chopped into chunks and added red pepper and some chopped carrot as well. The chorizo certainly gives it all a nice flavour but it would have burnt if it had gone in at the beginning. Using oil as well really makes it far too oily. Next time I wouldn't use any- the chorizo provides enough.
4th Apr, 2012
Really tasty supper, although the potatoes did require extra cooking. Next time I will parboil them prior to adding to the rest of the ingredients.


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