Spanish chicken with chorizo, potatoes & chickpeas

Spanish chicken with chorizo, potatoes & chickpeas

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(12 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins


Serves 4
Give Sunday lunch a twist with this hearty one-pot roast with sweet paprika, garlic and saffron - serve with crusty bread to mop up the juices

Nutrition and extra info

Nutrition: per serving

  • kcal831
  • fat42g
  • saturates14g
  • carbs42g
  • sugars6g
  • fibre8g
  • protein62g
  • salt1.5g


  • 2 lemons, 1 zested and halved, the other cut into wedges



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

  • 1⅓ - 1½kg whole chicken



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

  • 1 tbsp sweet paprika, plus a couple of pinches
  • 3 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…

  • 850g potatoes, cut into chunks



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

  • 220g chorizo ring, cut into chunks



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

  • 1 whole garlic bulb, cloves peeled
  • glass of white wine, about 200ml
  • 200ml hot chicken stock
  • 2 pinches of saffron



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 2 x 400g cans chickpeas, drained and rinsed
  • small pack parsley, roughly chopped



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

  • 300g Greek yogurt
  • crusty bread, to serve (optional)


  1. Heat oven to 200C/180C fan/gas 6. Insert the zested, halved lemon into the chicken cavity, and mix the 1 tbsp paprika with 1 tbsp of the oil and some seasoning. Rub this all over the chicken and sit it in the middle of a big roasting tin. Toss the potatoes and chorizo with the rest of the oil and scatter around the chicken. Cover everything with a big tent of foil and roast for 30 mins.

  2. Remove the foil from the tin, baste the chicken, then stir the lemon wedges and garlic cloves into the spuds and chorizo. Roast uncovered for another 30 mins while you mix the wine, stock and 1 pinch of saffron together.

  3. Pour the stock mixture into the tin with the chickpeas and some seasoning, stirring together with the potato and chorizo, then put back in the oven for a final 30 mins.

  4. Check the chicken is cooked through, then stir the parsley into the tin. Mix the lemon zest, another pinch of saffron and 1-2 pinches of paprika into the yogurt and serve alongside.

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Comments, questions and tips

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25th Aug, 2018
Absolutely love this just as it is. My potatoes invariably disintegrate a bit and soak up the juices, which I suspect explains why mine doesn't have lots of leftover liquid. Unlike other commenters though, the yogurt is essential for me - we love the contrast between the cool, creamy yogurt and the salty, spicy chorizo chunks. Will definitely try it with smoked paprika next time though - can't believe I haven't thought of that before!
hezifesi's picture
7th Jan, 2017
This is a lovely recipe, I make it every winter since I found it and it only seems to get better. I do not put as many chickpeas in now, and as well do not use chorizo, but our homemade sausage as chorizo is quite hard to get where I live. I also take chicken and all the rest out of the pan and strain all the sauce after baking, and then serve it on a side. This way it does not fell too watery, as everyone just puts on as much as they want.
24th Feb, 2016
Result! Although it requires a long cooking time it was very tasty indeed. I didn't have any nice crusty bread available but it would have been a good addition to soak up all the lovely juices. (make sure you use some really good chicken stock) Also I would add some green beans in the last cooking phase. Man can't live by protein, starches and pulses alone! BTW, I agree with a previous post - yoghurt dressing is irrelevant.
michelle_30's picture
27th Sep, 2015
Made this as an alternative sunday lunch, i didnt use saffron as i didnt have any and perhaps thats what gives the dish its tastiness. It lacked flavour a bit and the choizo was dried out but the chicken was juicy and tasted great. The yogurt dressing was neither here nor that and perhaps the addition of saffron was what it needed but i think you can go without it for the dish. I usually love all the receipes here and comment on but I'm sorry to say i wont be making this again
1st Sep, 2015
Made this for Sunday lunch and only put one tin of chickpeas, but added a couple of peppers. Worked really well, but was a bit runny for my taste. Next time I would only add half the liquid then should be just right! I also followed the advice of fionarecipes and added some smoked paprika ( I used half smoked and half non-smoked). Very easy and tasty recipe.
5th Jan, 2015
Really tasty & easy to just leave in the oven. My young boys loved it too
20th Oct, 2014
Delicious, made this yesterday with only a small change. I used one tin of chickpeas and added some carrots. Turned out exactly the picture. Will definitely make this again and will try using some smoked paprika as well as sweet for a more pronounced Spanish flavour.
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