How To Make Roast Chorizo Chicken
This delicious one-pan Chicken and Chorizo Roast recipe combines tender chicken thighs, flavorful chorizo, and aromatic spices with crispy roasted potatoes and juicy tomatoes. The dish is bursting with savory flavors perfect for a cozy weeknight dinner or a gathering with friends and family. Enjoy the simplicity and heartiness of this satisfying meal straight from the oven to your table.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz new potatoes
- 1-2 tbsp rapeseed or olive oil
- salt and freshly ground black pepper
- 8 skinless and boneless chicken thighs
- 1 tsp smoked paprika
- pinch ground cinnamon
- handful fresh thymethyme
- 115g/4oz piece dried chorizo
- 4 ripe tomatoestomatoes
- 2 garlic
- handful flat leaf parsley
Instructions
- Preheat the oven to 220C/200C Fan/Gas 7. Halve or quarter the potatoes, depending on their size (to produce evenly sized chunks). Place in a large non-stick roasting tin. Toss with two tablespoons of the oil and season to taste with salt and pepper, then put into the oven for 15 minutes.
- Cut the chicken thighs in half, add the smoked paprika and cinnamon, if using. Scatter with half the thyme leaves, season with salt and pepper, stir through and set aside.
- Make a nick in the skin of the chorizo then, peel away the papery skin. Cut the sausage into chunks or rounds.
- When the potatoes have had 15 minutes roasting, give them a stir, then nestle the chicken and tomatoes into the pan. Scatter with the chorizo, garlic and the remaining thyme leaves, then season with salt and pepper.
- Drizzle the remaining oil all over, and return to the oven to roast for 20 minutes more, stirring half-way, until the chicken is cooked through and the potatoes and tomatoes are turning golden brown and crisp at the edges
- Scatter the dish with a handful roughly chopped parsley, and serve.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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