This hearty Hairy Bikers Chicken and Chorizo is a Spanish-style traybake made with boneless chicken thighs, new potatoes, tomatoes, and smoky chorizo sausage. This recipe creates a complete one-pan meal, bursting with savory and smoky flavors from paprika and oregano. Perfect for a weeknight dinner, this easy recipe serves four people and brings a taste of Spain to your kitchen with minimal fuss.
Hairy Bikers 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 Hairy Bikers Chicken And Chorizo
- Roast the Vegetables: Preheat the oven to 200°C/Fan 180°C/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, cut the skinned chorizo into thin slices. Take the chicken thighs and make 2 or 3 shallow slashes in each one with a knife. Season the chicken with black pepper. In a small bowl, mix the sweet smoked paprika and dried oregano together.
- Combine and Bake: Remove the roasting tin from the oven. Scatter the sliced chorizo over the vegetables and stir everything together. Place the chicken thighs on top of the vegetable and chorizo mixture. Sprinkle the paprika and oregano mix over the chicken and season with a little salt. Return the tin to the oven to bake for another 20 minutes.
- Baste the Chicken: Carefully take the tin out of the oven. Tilt the tin to collect the juices at one end and spoon these delicious, smoky juices back over the chicken thighs. Arrange the green pepper strips around the chicken.
- Final Roasting: Increase the oven temperature to 220°C/Fan 200°C/Gas 7. Put the tin back in the oven for a final 20 minutes, or until the chicken is golden, crisp, and cooked through, and the peppers have softened.
Recipe Tips
- Slash the Chicken: Making shallow cuts in the chicken thighs isn’t just for show. It allows the smoky paprika and oregano seasonings to penetrate deeper into the meat, ensuring every bite is full of flavor.
- Don’t Peel the Garlic: Roasting the garlic cloves in their skins makes them incredibly soft and sweet. Once cooked, you can easily squeeze the creamy, mild garlic out of its skin to enjoy with the dish.
- Use Good Quality Chorizo: The flavor of this dish heavily relies on the chorizo. Use a good quality Spanish chorizo, as its paprika-rich oils will render out during cooking and infuse the entire traybake.
- Baste for Flavor and Moisture: Don’t skip the step of basting the chicken with the pan juices. This simple action adds a huge amount of flavor and helps to keep the chicken wonderfully moist and tender.
What To Serve With Chicken And Chorizo
This Hairy Bikers Chicken and Chorizo is a fantastic one-pan meal, containing your protein, vegetables, and potatoes all in one tin. However, to mop up the delicious smoky juices, a side of crusty bread is highly recommended. For a lighter option, a simple green salad with a vinaigrette dressing can add a fresh, crisp contrast to the richness of the dish.
How To Store Chicken And Chorizo Leftovers
- Refrigerate: Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. Reheat thoroughly in the oven or microwave until piping hot.
- Freeze: You can freeze the leftover chicken and chorizo for up to 3 months. However, be aware that the texture of the potatoes can change slightly upon defrosting. It’s best to freeze the components in an airtight, freezer-safe container. Thaw overnight in the refrigerator before reheating.
Hairy Bikers Chicken And Chorizo 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 I use chicken breasts instead of thighs? Yes, you can use chicken breasts, but you may need to adjust the cooking time as they can cook faster and are prone to drying out. Add them to the traybake for the last 20-25 minutes of cooking to ensure they remain juicy.
- What kind of chorizo should I use? It is best to use a cured or semi-cured Spanish chorizo sausage, not the soft cooking kind. The firm texture allows it to be sliced easily, and it releases flavorful oils as it cooks.
- Can I add other vegetables to this traybake? Certainly. This is a very versatile recipe. Chunks of red or yellow pepper, courgette (zucchini), or even some chickpeas added in the last 20 minutes would all be delicious additions.
- Is this dish spicy? This dish is smoky and flavorful rather than spicy. The sweet smoked paprika adds warmth and a smoky flavor without much heat. If you prefer a spicy kick, you could use hot smoked paprika instead.
Try More Recipes:
- Hairy Bikers Jambalaya Recipe
- Hairy Bikers Chicken Curry Recipe
- Hairy Bikers Braising Steak Recipe
Hairy Bikers Chicken And Chorizo Recipe
Description
This hearty Hairy Bikers Chicken and Chorizo is a Spanish-style traybake made with boneless chicken thighs, new potatoes, tomatoes, and smoky chorizo sausage. A complete, flavor-packed one-pan meal perfect for weeknights.
Ingredients
Instructions
- Roast the Vegetables: Preheat oven to 200°C/Gas 6. Roast onions, potatoes, garlic, and tomatoes in a tin for 20 minutes.
- Prepare the Chicken: Slash the chicken thighs and season with pepper. Mix paprika and oregano.
- Combine and Bake: Add chorizo to the vegetables. Place chicken on top, sprinkle with spice mix and salt. Bake for 20 minutes.
- Baste the Chicken: Spoon the pan juices over the chicken. Add green pepper strips around it.
- Final Roasting: Increase oven to 220°C/Gas 7. Roast for a final 20 minutes until the chicken is golden and crisp.
