Spanish Chicken and Chorizo Tray Bake

Spanish Chicken and Chorizo Tray Bake

I love the idea of winter. I love ice skating and playing in the snow with the kids, a rare treat in North Carolina. We were snowed in for about five days in January and I loved taking the kids sledding and then coming in to bowls of Roasted Tomato and Red Pepper Bisque with grilled cheese and hot chocolate. But once it was over I was ready for spring.

I’ve started spring shopping for the kids and dreaming up menus for picnics at the park near out local farmers market, (so we can pick up fresh strawberries on the way home). But right now it’s cold and then warm but consistently rainy and so we’re doing lots of tray bakes.

We love doing tray bakes of all kinds. They are quick cooking, one pan wonders, with endless favor options. Serve them with crusty bread and a simple mixed green salad and you have a great dinner. For us this is the perfect weeknight comfort food.

For this Spanish Chicken and Chorizo Tray I traded out our typical boneless skinless chicken breasts in for bone in chicken thighs and chorizo chicken sausage which are sprinkled with paprika and roasted on a shallow baking tray with potatoes, onion, and bell pepper for an hour.

Simple and flavorful enough to keep my winter blues in check!



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Spanish Chicken and Chorizo Tray Bake

Print Recipe
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
  • 4 bone in chicken thighs, skin on
  • 4 chorizo chicken sausage, cut in half
  • 4 large russet potatoes, washed and cut into 2" chunks
  • 1 cup red and orange bell mini peppers
  • 1 cup cherry tomatoes, popped with a fork
  • 1 yellow onion, peeled and quartered
  • 4 whole cloves of garlic
  • 6 pimento stuffed green olives, optional
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 2 teaspoons oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoon orange zest
  • 4 springs cilantro, plus more for serving

Preheat oven to 425℉ and make sure there are racks positioned in the bottom and middle of the oven.

In a small bowl combine the spices, set aside.

Drizzle the olive oil in the bottom of a baking tray. Coat both sides of the chicken with the olive oil.

Add the potatoes and chorizo to the bottom of the baking tray with the chicken. Sprinkle with half of the spice mixture.

Top the chicken mixture with the peppers, onions, and tomatoes. Sprinkle with the rest of the spice mixture and sprigs of cilantro.

Bake for 30 minutes on the lowest rack.

After 30 minutes baste the chicken with the pan juices and move to the middle of the oven for 30 minutes or until the chicken cooks through.

Once cooked let rest for 5-10 minutes before serving.

*This recipe was inspired by Nigella’s Spanish Chicken with Chorizo and Potatoes


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