One Pan Baked Chicken Chrizo
Bone on chicken thighs, Spanish chorizo, potatoes, and veggies, everything is baked together to this flavour-packed, smoky, spicy one pan dinner. I love to serve this wholesome dinner with a garlicky yogurt sauce.
This is one of those recipes that needs a minimal list of ingredients, but always turns out flavor-packed, all thanks to smoky Spanish chorizo. Bone-in chicken thighs and drumsticks coated with a simple seasoning and baked along with veggies , all in one pan. The potatoes and veggies soaks up all the flavour, making this a perfect dinner. The chicken
Best thing about chorizo is unlike other sausages, this is high in fat and spices. And when cooked the released fat from chorizo builds all the flavours.
You would find lot of chicken and chorizo recipes that has cream or cheese in it. I love it without cream, becasue it lets the smoky chorizo sign. Instead, I make a quick garlicky creamy yogurt mayo suace to drizzle on top.
Ingredients you need
- Chicken – Because of the long cooking time bone in chicken is the best for this recipe. They don’t dry out while the potatoes and chorizo are cooking. Skin on or off is up to you. I have used a mix of chicken thighs and drumsticks. Boneless chicken thighs is the next best option you could use. Chicken Breast is a big no, as it will become rubbery.
- Spanish Chorizo- Chorizo in general is not spicy. It’s high fat content is what makes it so flavourful.
- Seasoning – It’s a blend of pantry staple seasonings. Garlic powder, onion powder, paprika, dried oregano, salt, and pepper.
- Red onion and garlic– Cut onions into slightly larger chunks. Crush garlic cloves with the back of the knife.
- Red bell pepper- Chop into big chunks.
- Potatoes- Cut into medium cubes.
Other vegetables like carrots, green beans, and sweet potatoes can also be added.
Steps To Make Chicken and Chorizo
Toss the chicken with the seasoning blend. For the dry seasoning to stick better, pat the chicken dry well. Then coat with a tablespoon of oil. Then toss chicken with 3/4th of the seasoning mix.
Mix the veggies with the rest of the seasoning. We don’t need a lot of seasoning for the veggies as the dripping from chicken and chorizo when cooked also gets into the veggies.
The best way to get the juice baked chicken is to cover and bake. When you cover and cook, all the juice from the chicken gets collected in the tray, the vegetables cooked in the same juice and come out extra flavourful.
Once the chicken is cooked through and the veggies (mainly potatoes) are tender, bake it uncovered on high heat for the skin to get crispy.
Make a quick garlic yogurt sauce
The cooling garlicky yogurt sauce
This Pairs Well With
You can serve this as it is with a good drizzle of yogurt sauce, as it has chicken, vegetables, and potatoes all in one. Pairs well with garlic butter rice or some crusty bread to dunk in the pan juices.
A light green salad is also something that I love to serve, like this simple lettuce salad, Roasted Cauliflower Salad.
Storing Leftover And Reheating
This baked chicken and chorizo is an excellent dish to meal prep or refrigerate in case of leftovers. It stays well in the refrigerator for up to 3 good days. Reheating is just as simple- put it in the microwave until it is warm.
A Few Of Our Favourite One-Pan Dinners
Chicken and chorizo
Ingredients
- 2.5 lb Bone in chicken ref note 1
- 12 ounce Spanish Chorizo
- 3-4 Medium Potatoes
- 2 tablespoons Oil
- 1 large Red onion
- 1-2 Red bell pepper
- 4-5 Garlic cloves Roughly crushed
- 1 tablespoon Garlic powder (+ 1 teaspoon)
- 2 teaspoon Onion Powder
- 1.5 teaspoon Paprika
- 2 teaspoon Dried Oregano
- 1- 1.5 teaspoon Salt
- ½ teaspoon Black pepper
For Garlic Yogurt Sauce
- ¾ cup Greek yogurt
- ¼ cup Mayo
- 1 Garlic clove minced
- 2-3 Tablespoons Chopped Parsley
- Salt & pepper to taste
Instructions
- Mix all dry seasonings – Garlic powder, onion powder, paprika, oregano, salt, and pepper.
- Cut chorizo into slightly thick slices.
- Pre-heat the oven to 350°F.
- Prep Chicken by patting it dry with a kitchen towel. Toss it with a tablespoon of oil. Sprinkle 2 tablespoons of the above seasoning blend and coat the chicken well.
- To a baking pan, add all the veggies, crushed garlic, and toss with the remaining 1 tablespoon of oil, followed by the remaining dry seasoning mix.
- Arrange seasoned chicken pieces in a single layer, and put sliced chorizo in the gaps in between. Loosely cover the baking tray with aluminum foil and bake it for 30 minutes.
- Remove the tray and carefully remove the aluminum foil.
- Crank up the heat to 4000°F. Put the tray back in the oven and bake for another 15-20 minutes until the skin is nicely browned and potatoes are cooked through.
Make the garlic yogurt sauce
- Mix all the ingredients for the sauce and drizzle over the chicken while serving.
Notes
- I have used a mix of bone-in chicken thighs and drumsticks. You will need roughly 10-12 pieces of Thighs or Drumsticks, depending on the size.
- Here is a variation I try sometimes – Mix 1/2 cup of chicken stock with 2 tablespoons of tomato paste and add it to the pan.
