Prepare this Chicken and Chorizo Tray Bake in under 10 minutes and then sit back and let the oven do all the hard work. Minimal effort with high returns!
I really need to add more traybake recipes on this site, given how much of a lifesaver they are for busy parents. Prepare everything ahead of time, and when kids are hungry or you're pressed for time, just pop the tray in the oven, and it does the work. If you're a fellow one-pan meal enthusiast, don't miss our baked chicken fajitas.
Reasons to Love this Recipe
- All-in-One Meal: This dish combines protein, carbs, and veggies in a single tray. Pair it with a side salad and some crusty bread to savour every drop of those delicious juices.
- Effortless Preparation: Perfect for those busy weeknights - just simply toss everything together and let the oven do the work.
- Make-Ahead Friendly: Prepare the tray the night before or in the morning, cover, and refrigerate. When evening comes, all you need to do is slide it into the oven.
- Delicious: The harmonious blend of chicken juices, chorizo, spices, and zesty lemon results in a mouthwatering meal that's sure to please the whole family.
Ingredients (With Alternative Suggestions)
The full list of ingredients and amounts can be found on the printable recipe card at the bottom of the post. This section gives information on each ingredient and suggested alternatives if required.
- Chicken: Bone-in, skin-on chicken thighs are my top choice as they deliver the best results – juicy chicken with that delightful crispy skin. However, if you prefer, skinless, boneless thighs or even chicken breasts are a convenient alternative, just reduce the cooking time by around 10 minutes.
- Chorizo: Spanish chorizo doesn't just infuse the dish with a delightful burst of flavor; it's also a surefire hit with kids, and the chorizo juices are the secret ingredient that elevates the dish. Personally, I prefer using cured or semi-cured chorizo, but you can also go with fresh chorizo if that's your preference.
- Sweet Potato: The natural sweetness of sweet potatoes, perfectly complement the spiciness of the smoky chorizo. However, chopped baby potatoes are an equally fantastic choice for this recipe. You can't go wrong with either option; both deliver fantastic results.
- Bell pepper: Bell pepper brings vibrant color, sweetness, and a crisp texture to the tray bake. Its flavor harmonizes with the other ingredients. You could customise by incorporating other vegetables such as asparagus or cherry tomatoes.
- Red Onion: Adds a lovely sweetness when roasted, you could sub with brown or white onions
- Smoked paprika: Smoked paprika infuses a rich, smoky undertone that complements the chorizo's flavor.
- Dried oregano: Dried oregano adds an earthy, aromatic dimension to the dish.
- Olive oil: Olive oil enhances the overall flavor and helps in roasting the ingredients.
- Begin by placing a little olive oil in a large baking tray (baking pan), or large roasting tin. Place the chicken thighs skin side down in the oil and gently rub the chicken thighs' skin with the oil. Turn the chicken thighs over so that they are skin-side up and arrange them on either one or two baking trays, depending on your preferred method (more details in the section below on cooking in one or two trays).
- Next, add the chorizo, sweet potato, bell peppers, and red onions to the tray(s). Sprinkle them generously with smoked paprika and dried oregano. Massage these flavourful spices into the chicken thighs.
- Cook for approximately 55-60 minutes. At the halfway mark, carefully remove the tray(s) from the oven to give the vegetables and chorizo a gentle stir and to baste the tray contents with those delicious juices.
- Finish by adding a squeeze of lemon juice and stirring it through. Season the juices, with salt and pepper, to your taste, and garnish with fresh oregano before serving.
Cooking Tips - One or Two Baking Sheets?
When preparing this chicken and chorizo traybake recipe, you have two options, and I've detailed both since it's a 50:50 split in our house on the preferred method:
- Single Tray: Snugly fitting all the ingredients, in a single layer, onto one large tray is perfect if you prefer more juices. The chicken becomes extra juicy, and the vegetables turn soft, though they may not have that same roasted taste. If you opt for this method, consider adding a pinch of salt and a teaspoon of Dijon mustard to the juices for an elevated flavour.
- Two Trays: Splitting the ingredients over two trays is ideal if you prefer your veggies to be more caramelized and roasted. As the pan juices evaporate during baking, there won't be as much liquid. With this option, keep a closer eye on the cooking process to ensure the veggies and chorizo don't burn.
The choice is yours, and both methods yield delicious results.
Storage Instructions / Leftover Suggestions
If you find yourself with leftovers, refrigerate them in an airtight container and transform them into a new meal the next day. Here are a couple of delicious suggestions:
- Quesadillas: Remove the bones and skin of the chicken thighs and shred the meat. Place it on one half of a flour tortilla, along with the leftover veggies, and top with shredded cheese. Fold it over and pan-fry until the chicken is piping hot and the cheese is melted.
- Pizza: Shred the chicken after removing the bones and use it as a pizza topping, combining it with the roasted veggies for a delightful twist.
- Quinoa Salad: Shred the chicken and mix it with the leftover veggies in some cooked quinoa. Stir everything together and add a delicious vinaigrette dressing for a refreshing quinoa salad.
These leftover meal ideas ensure that you make the most out of every scrumptious morsel from your chicken and chorizo tray bake. Enjoy your culinary creations!
More Chicken Dinner Recipes
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Chicken and Chorizo Tray Bake
- Large Baking Tray (baking sheet)
- 1 tablespoon Olive Oil
- 8 Chicken Thighs (Bone in, Skin on) See note 1
- 120g / 4oz Chorizo Cut into 2.5 cm chunks
- 500g / 1lb Sweet Potato Cut into 2.5 cm cubes
- 2 Red Onions Peeled and cut into wedges
- 2 Red Bell Peppers (Capsicum) Seeded and cut into wedges
- 2 teaspoon Smoked Paprika
- 2 teaspoon Dried Oregano
- 1 Lemon juice of
- Pre-heat oven to 180C / 350F
- Place the oil in a large baking tray (sheet pan) and rub the skin of the chicken thighs in the oil. Turn the chicken thighs over so they are skin side up and arrange on one or two baking trays (SEE NOTE on cooking in 1 or 2 trays)
- Add the chorizo, sweet potato, bell pepper and onion to the tray/s
- Sprinkle with the smoked paprika and dried oregano and rub into the chicken thighs.
- Cook for 55-60 mins. Halfway through cooking, remove from the oven to give the vegetables/ chorizo a stir and to baste the tray contents with the juices.
- Add the lemon juice and stir through. Season the juices to taste and top with fresh oregano to serve.
- ONE TRAY (This is perfect if you prefer more juices. The chicken is extra juicy and the vegetables are soft but don't have that same roasted/caramelized taste). You need a LARGE baking sheet for this option. If choosing this option I find adding a little salt and a teaspoon of Dijon mustard to the juices, after cooking, really elevates it
- TWO TRAYS(This is perfect if you prefer your veggies more caramelized and roasted. The liquids evaporate while baking and so there isn't much juice) Split the ingredients, equally, between two trays. Halfway through cooking, swap the top tray with the bottom tray in the oven and baste with the juices. If choosing this option keep an eye on the cooking as the veggies/chorizo will burn easier. I recommend checking and flipping the veggies every 20 mins.