Easy Spanish Chicken & Chorizo Traybake (One-Pan Dinner)
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A vibrant, no‑fuss traybake inspired by the bold flavours of Spain. Juicy chicken thighs roast alongside smoky chorizo, sweet peppers and onions, creating a rich pan of caramelised edges and paprika‑spiked juices. It’s the kind of weeknight dinner that feels special without any extra effort — just chop, toss, and let the oven do the work. Serve it straight from the tray for a comforting, crowd‑pleasing meal.
Serving Suggestions for Spanish Chicken & Chorizo Traybake
- Romesco sauce — a smoky, nutty Catalan classic made with roasted peppers and almonds; spoon it over the chicken or serve on the side for dipping.
- Crisp green salad — rocket, cherry tomatoes and a lemon‑olive oil dressing to balance the richness.
- Warm crusty bread — ideal for soaking up all those paprika‑spiked tray juices.
- Saffron or paprika rice — light, fragrant and perfectly in tune with the Spanish flavours.
- Charred tenderstem broccoli — adds freshness and crunch; finish with a squeeze of lemon.
- Simple tomato salad — chopped tomatoes, red onion, parsley and a splash of sherry vinegar for brightness.
- Aioli or lemon yoghurt — a cooling contrast to the smoky chorizo
Top Tips for Spanish Chicken & Chorizo Traybake
- Use skin-on chicken thighs They stay juicy, crisp beautifully, and hold up to the smoky chorizo oils.
- Choose the right chorizo Go for cooking chorizo rather than cured — it releases those gorgeous paprika‑rich juices that flavour the whole tray.
- Don’t overcrowd the tray Space everything out so the chicken and veg roast rather than steam. A large roasting tray makes all the difference.
- Add peppers and onions in chunks Bigger pieces caramelise better and won’t collapse into mush.
- Season the veg, not just the chicken A sprinkle of smoked paprika, salt and olive oil over the vegetables helps them soak up the chorizo flavour.
- Turn the chicken halfway Flipping the thighs once gives you even browning and lets the underside catch some of the chorizo juices.
- Finish with something fresh A squeeze of lemon, chopped parsley, or a spoonful of romesco sauce lifts the whole dish.
- Let it rest for 5 minutes The juices settle, the flavours deepen, and serving becomes easier
Spanish style chicken and chorizo traybake
Ingredients
- 4 tbsp olive oil
- 1 large red onion, cut into thick chunks
- 500 g baby potatoes, halved
- 8 boneless chicken thighs
- 200 g cherry tomatoes, halved
- 1 courgette, thickly sliced
- 1 tsp smoked paprika
- 1 tsp dried organo
- 1 pepper, deseeded and sliced
- 75 g chorizo, cut into chunks
- 2 garlic cloves, crushed
- salt and pepper
Instructions
- Pre-heat the oven to 200℃.
- In a large roasting tray, add the onions and potatoes and 2 tbsp olive oil, toss all together and place in the oven for 20mins.
- In a small dish, add the last 2 tbsp olive, paprika, oregano, garlic and seasoning, stir together and set aside.
- Take the tin out of the oven, add the chicken, chorizo, tomatoes, courgette and peppers, drizzle over the olive oil mixtures, coat everything and place back in the oven for another 20mins.
- Take the tin out of the oven, spoon over the juices from the tin over the chicken and veg, place back in the over for another 20mins until the chicken is fully cooked.
- Divide between 4 plates and serve immediately. You could spoon some Romesco sauce over the top or serve with a crusty roll to mop up the last of juices at the end.