Name: Hairy Bikers Chicken And Chorizo Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 8 boneless, skinless chicken thighs; 75g chorizo, skinned and sliced; 500g new potatoes, quartered; 1 medium onion, cut into wedges; 1 medium red onion, cut into wedges; 8 medium tomatoes, quartered; 8 whole unpeeled garlic cloves; 1 green pepper, deseeded and cut into strips; ½ tsp sweet smoked paprika; ½ tsp dried oregano; Flaked sea salt and freshly ground black pepper

This Hairy Bikers chicken and chorizo recipe is a one-pan traybake made with boneless chicken thighs, new potatoes, tomatoes, and sliced chorizo. Seasoned with smoked paprika and dried oregano, it serves 4 and takes about an hour from start to finish.

I make this most weeks during the colder months because everything goes into one tin and the washing up is practically nothing. The smoky pan juices are the best part — make sure you have bread to mop them up.

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Chicken And Chorizo Ingredients

8 boneless, skinless chicken thighs
75g chorizo, skinned and sliced
500g new potatoes, quartered
1 medium onion, cut into wedges
1 medium red onion, cut into wedges
8 medium tomatoes, quartered
8 whole unpeeled garlic cloves
1 green pepper, deseeded and cut into strips
½ tsp sweet smoked paprika
½ tsp dried oregano
Flaked sea salt
Freshly ground black pepper

How To Make Chicken And Chorizo

Roast the vegetables: Preheat your oven to 200°C (180°C fan/gas 6). Place the onions, potatoes, garlic cloves, and tomatoes into a large roasting tin. Season well with salt and pepper, toss everything together, and roast for 20 minutes.
Prepare the chicken: While the vegetables are roasting, slice the skinned chorizo thinly. Make 2 or 3 shallow slashes in each chicken thigh with a knife and season with black pepper. Mix the smoked paprika and dried oregano together in a small bowl.
Add the chicken and chorizo: Remove the tin from the oven. Scatter the sliced chorizo over the vegetables and stir through. Lay the chicken thighs on top and sprinkle the paprika and oregano mix over them with a pinch of salt. Return to the oven for 20 minutes.
Baste and add the pepper: Take the tin out of the oven and tilt it to collect the juices at one end. Spoon those smoky juices back over the chicken thighs. Tuck the green pepper strips around the chicken.
Final blast: Increase the oven to 220°C (200°C fan/gas 7) and roast for a final 20 minutes until the chicken is golden, crisp, and cooked through. The peppers should be soft and slightly charred. If you love one-pan dinners like this, try Hairy Bikers Mediterranean chicken tray bake for a different take on the same idea.

What Makes This Chicken and Chorizo Traybake So Good?

Slash the thighs: Shallow cuts in the chicken let the paprika and oregano penetrate deep into the meat. Every bite will be packed with flavour.
Leave the garlic unpeeled: Roasting whole cloves in their skins makes them soft, sweet, and mild. Squeeze the creamy garlic out of the skin straight onto your plate.
Use good chorizo: The smoky, paprika-rich oils from a quality Spanish chorizo render out during baking and infuse the entire tin. Cheap chorizo will not give you the same result.
Baste halfway: Spooning the pan juices over the chicken keeps the meat moist and builds a glossy, smoky glaze. Do not skip this step.

What Should You Serve on the Side?

This traybake is a complete meal in one tin — chicken, potatoes, vegetables, and chorizo all together. The only essential side is a chunk of crusty bread to mop up the smoky pan juices.

For a lighter option, a simple green salad with a sharp lemon vinaigrette cuts through the richness. If you want to turn this into a bigger spread, Hairy Bikers paella uses a similar chicken-and-chorizo combination with rice.

Does This Reheat Well?

Leftovers keep in the fridge in an airtight container for up to 3 days. Reheat in the oven at 180°C (160°C fan) until piping hot — the chicken stays juicy and the potatoes crisp up nicely.

You can freeze this for up to 3 months, but the potatoes may go slightly soft once thawed. Defrost overnight in the fridge before reheating thoroughly.

Nutrition Facts

Calories: 370 kcal
Total Fat: 15g
Saturated Fat: 4.5g
Cholesterol: 120mg
Sodium: 450mg
Total Carbohydrate: 28g
Dietary Fiber: 6g
Sugars: 12g
Protein: 30g

Frequently Asked Questions

Can chicken and chorizo be cooked together? Yes — chicken thighs and sliced chorizo roast perfectly together. The smoky paprika oils from the chorizo baste the chicken as they cook, adding flavour without any extra effort.

What spice goes well with chicken and chorizo? Smoked paprika and dried oregano are the classic pairing. A pinch of cumin or a bay leaf also works well if you want a deeper, more savoury flavour.

Can I use chicken breasts instead of thighs? You can, but thighs stay juicier during a long roast. If using breasts, add them for the last 20–25 minutes to stop them drying out.

How does the Hairy Bikers chicken and chorizo compare to Jamie Oliver’s? Jamie Oliver’s version tends to use bone-in thighs with a heavier herb focus and tinned beans. The Hairy Bikers recipe keeps it simpler with new potatoes, fresh tomatoes, and a smoky paprika glaze.

Is this dish spicy? It is smoky rather than spicy. Sweet smoked paprika adds warmth without heat. Swap to hot smoked paprika if you want a kick.

Can I make this in a slow cooker? The flavours work in a slow cooker but you will lose the crispy chicken skin and golden potatoes. For a proper slow-cooker version, try Hairy Bikers slow cooker Spanish chicken which is designed for that method.

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