Chicken And Chorizo Traybake

This Mediterranean-inspired chicken traybake will quickly become a family favourite, as everything roasts together for a simple, hassle-free supper. As the chorizo cooks, it exudes a delightful spicy, smoky oil that, when coupled with a drop of honey, creates a wonderfully sticky marinade for the chicken.

Ingredient:

For the Spice Rub:

2 tsp Sweet Smoked Paprika

2 tsp Dried Oregano

1 tsp Ground Coriander

0.5 tsp Ground Nutmeg

2 tsp Sea Salt

Good grind of Black Pepper

4 Garlic Cloves – Grated

1 tbsp Olive Oil

2 Skin on, Bone-in Chicken Thighs

2 Skin on, Bone-in Chicken Drumsticks

8 Mini Cooking Chorizo

2 Skin On Baking Potatoes – cut into 1 inch cubes

6 Shallots – peeled and halved

12 Cherry Tomatoes

1 tsp Olive Oil

Salt and Pepper

1 tbsp Flat Leaf Parsley – finely chopped

METHOD

Mix all the Spice Rub ingredients together and add to a large bowl or food bag. Score cuts into the Chicken, add to the spices and rub all over to coat well.

Add the potatoes too and leave for a couple of hours or overnight to marinate. Preheat your oven to 200°C / 180°C Fan.

Put a large oven proof frying pan on a medium-high heat and add 1 tsp Olive Oil. Sear the marinated Chicken to crisp the skin then remove to a plate.

Lower the heat and add the Potatoes, Shallots and Chorizo and mix everything well. Remove from the heat.

Arrange everything in one layer, lightly season, then add the chicken back in amongst the other ingredients and transfer to the oven to roast for 30 mins.

Remove from the oven, give the potatoes and chorizo a turn then add the whole Cherry Tomatoes and roast for another 30 mins until everything is golden and chicken skin crisp.

Sprinkle with the parsley and serve with a green salad or steamed veg.

Recipe Card

Chicken And Chorizo Traybake

This Mediterranean-inspired chicken traybake will quickly become a family favourite, as everything roasts together for a simple, hassle-free supper. As the chorizo cooks, it exudes a delightful spicy, smoky oil that, when coupled with a drop of honey, creates a wonderfully sticky marinade for the chicken.

For the Spice Rub:

  • 2 tsp Sweet Smoked Paprika
  • 2 tsp Dried Oregano
  • 1 tsp Ground Coriander
  • 0.5 tsp Ground Nutmeg
  • 2 tsp Sea Salt
  • Good grind of Black Pepper
  • 4 Garlic Cloves – Grated
  • 1 tbsp Olive Oil
  • 2 Skin on (Bone-in Chicken Thighs)
  • 2 Skin on (Bone-in Chicken Drumsticks)
  • 8 Mini Cooking Chorizo
  • 2 Skin On Baking Potatoes – cut into 1 inch cubes
  • 6 Shallots – peeled and halved
  • 12 Cherry Tomatoes
  • 1 tsp Olive Oil
  • Salt and Pepper
  • 1 tbsp Flat Leaf Parsley – finely chopped
  1. Mix all the Spice Rub ingredients together and add to a large bowl or food bag. Score cuts into the Chicken, add to the spices and rub all over to coat well.
  2. Add the potatoes too and leave for a couple of hours or overnight to marinate. Preheat your oven to 200°C / 180°C Fan.
  3. Put a large oven proof frying pan on a medium-high heat and add 1 tsp Olive Oil. Sear the marinated Chicken to crisp the skin then remove to a plate.
  4. Lower the heat and add the Potatoes, Shallots and Chorizo and mix everything well. Remove from the heat.
  5. Arrange everything in one layer, lightly season, then add the chicken back in amongst the other ingredients and transfer to the oven to roast for 30 mins.
  6. Remove from the oven, give the potatoes and chorizo a turn then add the whole Cherry Tomatoes and roast for another 30 mins until everything is golden and chicken skin crisp.
  7. Sprinkle with the parsley and serve with a green salad or steamed veg.
Main Course
American
Chicken And Chorizo Traybake

Leave a Reply