Spanish Roast Chicken & Chorizo

This is a delicious and easy tray roast chicken recipe that is perfect for a weeknight supper



12 – 16 new potatoes

8 bone-in skin-on free-range chicken breasts

2 tsp smoked paprika divided

1 large red or yellow pepper cut into medium-sized chunks

200g to 250g baby tomatoes

3 garlic cloves peeled and sliced

1 large red onion cut into wedges

150g chorizo sliced

½ cup Calamata olives

¼ cup medium cream sherry optional

Finely grated zest of a lemon

Juice of a lemon

A couple of sprigs of thyme (optional)

Sea salt and black pepper

Olive oil for cooking


Preheat the oven to 180C / 350F and bring a pot of water to a boil. Cook the new potatoes until they are knife tender halfway through (3/4 of the way cooked through).

Add a splash of olive to a large non-stick pan. Season the chicken breasts with salt and pepper and 1 teaspoon of smoked paprika. Fry them on either side until they just start turning brown but are not cooked through. In a large oven-roasting tray, line the pan with the red pepper chunks, onions wedges, garlic, tomatoes, chorizo slices, olives, and sherry.

When the new potatoes are par-cooked add them to the tray and drizzle over a splash of olive oil and toss things around. Ensure that things are more or less in an even layer.

Place the browned chicken on top of the vegetable mix and then grate over the zest of the lemon and add the juice. Sprinkle over the remaining one teaspoon of smoked paprika (over everything), season well with salt and pepper, and scatter over the thyme if you are using it.

Bake uncovered for about 45 minutes until the chicken is cooked through.

Serve with a big green salad and crusty bread.

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