Chicken and Chorizo Tray Bake
This chicken and chorizo tray bake is all about minimal effort with high returns. Prepare it in under 10 minutes and then sit back and let the oven do all the hard work.
- 1 tbsp 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 tsp Sweet Smoked Paprika
- 2 tsp 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 breasts.
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.
CHICKEN: Bone-in, skin-on chicken thighs produces the best results. (Juicy chicken and crispy skin.) You can replace it with skinless boneless thighs but they will need less cooking. Add the thighs after 15 mins of baking.
POTATO: If you cut your potatoes too large then they will not cook through (especially if only using one tray)
ONE OR TWO TRAYS?: You can choose to cook this dish in one or two trays, each method produces a slightly different result.
FEEDING A BABY: Remove chicken thigh and shred the meat to serve with the potato and vegetables. Do not serve the chorizo (more for you) and do not season the juices.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
- 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). If choosing this option I find adding a little salt and a teaspoon of dijon mustard to the sauce, 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 sauce) 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.
Calories: 613kcal | Carbohydrates: 29g | Protein: 36g | Fat: 39g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 486mg | Potassium: 907mg | Fiber: 5g | Sugar: 8g | Vitamin A: 16313IU | Vitamin C: 69mg | Calcium: 73mg | Iron: 3mg