This Nigella Chicken Chorizo Tray Bake is a rich, smoky, and comforting one-pan meal made with juicy roasted chicken, spicy chorizo, and tender vegetables. It’s an easy, fuss-free recipe that delivers bold flavor with minimal effort, perfect for weeknight dinners or relaxed family meals.
Total Time:60 minutes
Yield:4 servings
Ingredients
6 chicken thighs (bone-in, skin-on)
150g chorizo, sliced
3 medium potatoes, diced
2 red bell peppers, chopped
1 large red onion, cut into wedges
3 garlic cloves, minced
3 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
1 tsp chili flakes (optional)
1 tsp honey
1 tbsp lemon juice
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Preheat oven to 200°C (400°F).
Add potatoes, peppers, and onions to a large tray. Toss with olive oil, salt, and pepper.
In a bowl, mix olive oil, garlic, paprika, oregano, salt, and pepper. Coat chicken well.
Place chicken on top of vegetables, skin-side up.
Scatter sliced chorizo evenly across the tray.
Roast for 25 minutes.
Remove tray, baste chicken with juices, then return to oven.
Roast for another 20–25 minutes until golden and cooked through.
Optional: grill for 3–5 minutes for extra crisp skin.
Rest for 5 minutes, garnish with parsley and lemon juice, then serve.
