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smoky chicken and chorizo traybake

Updated: Nov 14, 2020

A lovely friend of mine sent some beautiful smoked tomatoes from The Tomato Stall in the Isle of Wight, and this dish was born. I've done a few chicken and chorizo traybakes in various impromptu iterations, and this is my favourite so far! I love using smoked sea salt to really bring out the smokiness, but it'd be fine without, too! And you can use regular semi-dried tomatoes... or whatever you like! The photo above is before it went in the oven...!

You need one roasting dish - about 32x20cm (I use this one)


about 400g new potatoes, scrubbed and chopped in to 1.5 inch pieces

olive oil

8 chicken thighs, bone in (skin on or off, as you prefer)

half a ring of chorizo, roughly sliced

2 red onions, sliced in to wedges

1 mild red chilli, seeded and finely chopped (optional - I leave this out when I do it for the children)

4 garlic cloves, crushed or sliced

1 yellow capsicum

5-6 smoked tomatoes or semi-dried tomatoes

a scattering of kalamata olives

1 courgette, chopped - and/or any other veges you'd like to add - red capsicum, aubergine etc

Sprig of rosemary, leaves only, roughly chopped

a handful of fresh basil leaves, chopped

400 mL chicken stock

Juice of 1 lemon

a pinch of saffron (optional)

1 tsp smoked sea salt or regular sea salt

1 tsp sweet smoked paprika


Preheat the oven to 180°C. First, scatter the potatoes in to the roasting dish. Rub the chicken with a little olive oil, salt and pepper. Heat a large frying or sauté pan to a high heat and brown the chicken thighs until golden. Pop them in to the roasting dish to sit on top of the potatoes. Then, add the onions and chorizo to the frying pan and brown a little, throwing the garlic in at the very end for a few seconds. Scatter the onions, garlic and chorizo over the chicken and potatoes. Then, add the olives, cherry tomatoes, capsicum, smoked tomatoes, any other vegetables and lastly, chopped herbs to the roasting dish. Mix the lemon juice, smoked paprika, sea salt and saffron in to the chicken stock. Pour the stock over the chicken and vegetables and then season with cracked pepper. Bake in the oven for 45 mins-1 hour, or until the potatoes are tender and there is a deep, rich colour to the sauce. Serve with a salad and crusty bread to sop up the smoky stock - or rice, which is how my kids like it (and with the olives picked out)! It is even better the next day!

This really works with all sorts of flavours and vegetables - I often use white wine or even apple cider vinegar to substitute the acidity of the lemon juice for example, just depending on what I have to hand! Vegetable stock would work well too of course... and/or you could just do veges like this and it'd be marvellous!

Print Version:

Chicken and Chorizo - Print Version
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