Easy Chicken Chorizo Tray Bake (One-Pan Spanish Weeknight Dinner)
Looking for an easy weeknight dinner that's packed with flavor and requires almost no effort? This Chicken & Chorizo Tray Bake is one of our favorite Spanish-inspired one-pan meals.
Equipment
- 1 Large baking tray
- Cooking Tongs
- Ceramic grater plate (optional)
- Meat thermometer (optional)
- Wooden cutting board
- Chef knife
Ingredients
- 2-3 tbsp extra virgin olive oil
- 6 chicken thighs bone in, skinless
- 500 g / 17oz. fresh chorizo sausage cut into 4cm / 1.5 inch pieces
- 1 kg / 35oz. potatoes washed & quartered
- 2 red onions cut into wedges
- 2 tsp dried oregano
- 1 tsp Spanish La Vera smoked paprika
- 1 tsp garlic powder or fresh garlic
- A few sprigs of fresh rosemary optional
- Salt and black pepper to taste
Instructions
- Preheat oven to 190°C / 375°F
- Add a splash of oil to a large oven tray. Add the chicken thighs and season generously with salt, pepper, garlic powder and smoked paprika. Toss the chicken a few times to evenly cover the seasoning2-3 tbsp extra virgin olive oil, 6 chicken thighs, Salt and black pepper to taste, 1 tsp Spanish La Vera smoked paprika
- Add the potatoes, red onion wedges, and chorizo around the chicken in a single layer. Avoid overcrowding the tray as this helps the ingredients roast instead of steam.1 kg / 35oz. potatoes, 2 red onions, 500 g / 17oz. fresh chorizo sausage
- Drizzle with olive oil and season with dried oregano, salt, pepper, garlic powder, and a dash of smoked paprika for extra color and flavor.2 tsp dried oregano, 1 tsp garlic powder
- Give everything a good mix to coat with seasoning and oil.
- Optional: Add a few sprigs of fresh rosemaryA few sprigs of fresh rosemary
- Bake for 30 minutes, remove from the oven, rotate chicken pieces, and bake again for 15-20 minutes.
- Use a meat thermometer to check the chicken has reached an internal temperature of 74°C / 165°F.
- Cooking tip: Once cooked, remove from the oven and allow the traybake to rest for 5 minutes before serving. This helps the juices redistribute through the chicken.
Notes
Expert Tips for the Best Chicken Chorizo Traybake
- Use chicken thighs over breast - Chicken thighs remain juicy during the long roasting time and absorb more flavor from the chorizo oils.
- Don't crowd the tray - Spread the ingredients into a single layer. Overcrowding creates steam and prevents proper roasting. Use two trays if you don’t have one large enough.
- Choose fresh chorizo - Fresh Spanish chorizo releases delicious paprika-infused oils as it cooks, creating the signature flavor of this dish. If you can’t source Spanish chorizo, you can use Mexican chorizo, but make sure it’s fresh and add an extra teaspoon of smoked paprika to the tray. See the FAQ below on using cured chorizo (at a pinch).
- Turn the Chicken Halfway Through - Rotating the chicken after 30 minutes helps ensure even browning.
- Finish Under the Grill - For extra crispy potatoes and browned chorizo, place the tray under the grill/broiler for 3-5 minutes before serving.