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Roast Chorizo Chicken

Tasty chicken and chorizo roasted in one tin, infused with paprika and herbs for an easy, flavorful meal.

Gluten-FreeChickenDinnerChorizoRoastOne-Pan

Estimated Nutrition

Per Serving Total
Calories 511.3 kcals 2045.2 kcals
Carbohydrates 22.2 grams 88.6 grams
Fat 31.7 grams 126.8 grams
Protein 35.6 grams 142.4 grams
Cook Time
35 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Meat
500
g
Chicken Thighs
skinless and boneless, cut in half
115
g
Chorizo Sausage
dried, cut into chunks or rounds
NutsSeeds
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
1
tsp
Smoked Paprika
1
pinch
Cinnamon
ground
1
handful
Thyme
fresh sprigs or 1 tsp dried
2
cloves
Garlic
1
handful
Parsley
flat leaf, roughly chopped
OilsFats
2
tbsp
Olive Oil
rapeseed oil can be used instead
Vegetables
500
g
New Potatoes
such as Charlotte, halved or quartered
150
g
Tomatoes
ripe tomatoes or cherry tomatoes

Steps

  • Preheat the oven to 220°C.
  • Cut potatoes into evenly sized chunks and place in a large roasting tin.
  • Toss potatoes with oil, salt, and pepper, then roast for 15 minutes.
  • Halve the chicken thighs and season with paprika, cinnamon, and half the thyme.
  • Peel and cut the chorizo sausage into chunks.
  • Add chicken, tomatoes, chorizo, garlic, and remaining thyme to the potato tin.
  • Drizzle with remaining oil and roast for another 20 minutes.
  • Stir the mixture halfway through the 20-minute cooking time.
  • Scatter with fresh parsley and serve.