One-pot chicken with chorizo & new potatoes

One-pot chicken with chorizo & new potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

Prep: 15 mins Cook: 1 hr, 40 mins plus resting


Serves 4
Give your Sunday lunch a Spanish twist with this easy pot-roast, packed with punchy chorizo, sherry, bay and thyme

Nutrition and extra info

Nutrition: per serving

  • kcal791
  • fat44g
  • saturates15g
  • carbs32g
  • sugars5g
  • fibre3g
  • protein65g
  • salt1.6g


  • 1 whole chicken (about 1½ kg), the best quality you can afford



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • small knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 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…

  • ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 bay leaf
  • 1 thyme sprig


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 300g chorizo ring, thickly sliced



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

  • 700g new potatoes, halved (or quartered if really large)
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 12 garlic cloves, left whole and unpeeled
  • large splash of dry sherry
  • 150ml chicken stock
  • handful parsley leaves, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat oven to 180C/160C fan/gas 4 and season the chicken all over. In a large flameproof casserole dish with a lid, heat the butter and oil until sizzling, then spend a good 15 mins slowly browning the chicken well all over. Remove from the dish and pop the lemon, bay and thyme in the cavity. Set aside.

  2. Pour most of the oil out of the dish, place back on the heat and sizzle the chorizo for 5 mins until it starts to release its red oil. Throw in the potatoes, sizzle them until they start to colour, then add the garlic. Splash in the sherry, let it bubble down a little, then pour in the stock.

  3. Nestle the chicken, breast-side up, among the potatoes, place the lid on the dish and cook in the oven for 1 hr 15 mins or until the legs easily come away from the body. Leave the chicken to rest for 10 mins, then scatter with parsley and serve straight from the dish.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Mar, 2020
I also removed all the veg with the chicken at the end and added cream, very tasty and all the work is at the start so ideal if you're having friends round
Gillian Wilkins's picture
Gillian Wilkins
16th Jan, 2019
Fab recipe - loved by 12 and 10 yr olds and the grown ups! I used maris piper potatoes as didn't have new, and added chopped carrots. Once cooked, I served chicken on a plate, scooped out veg/chorizo etc to leave just the sauce. Added some creme fraiche, wholegrain mustard and squeezed 3 of the garlic cloves to make a delicious sauce
mercuryzelda's picture
9th Nov, 2017
This is one of my favourite roast chicken recipes - so easy, and so very tasty. I add 500g of carrots, cut into big chunks, at the same time as adding the potatoes, and they get beautifully soft and also absorb the flavour of the chorizo.
18th May, 2015
was a nice change from normal roast dinner. so easy to do & full of flavour.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
24th Nov, 2019
Very good recipe but needs adjusting. I had the oven at 180 and left uncovered after an hour for half an hour but still needed to microwave thighs as they were not cooked enough. Next time I will leave it uncovered throughout and expect to cook for 2 hours.
Want to receive regular food and recipe web notifications from us?