Chicken & chorizo traybake

Contains pork – recipe is for non-Muslims only
Gutsy Mediterranean flavours make this spin on roast chicken and chips a really satisfying midweek supper

  • Prep:10 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 489
  • fat 30g
  • saturates 9g
  • carbs 23g
  • sugars 6g
  • fibre 3g
  • protein 30g
  • salt 0.8g


  • 140g cooking chorizo
  • 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
  • 2 rosemary sprigs
  • 2 tbsp olive oil


Use up leftover chorizo
Spanish chorizo tortilla for 4: Fry 100g chorizo slices, 1 diced red pepper and 1 cubed potato in a large frying pan. Add 6 beaten eggs and cook for 10 mins until set on the bottom. Cook under the grill for a further 5 mins until the top is golden. Serve hot or cold, cut into wedges.


  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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