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Chicken and chorizo

Chicken and chorizo baked in one pan along with other veggies, you get moist chicken with crispy chicken and the most flavourful pan juice.
Course Dinner
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 servings
Calories 743kcal
Author Subhasmita

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.

Nutrition

Serving: 1serving | Calories: 743kcal | Carbohydrates: 26g | Protein: 41g | Fat: 52g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 1172mg | Potassium: 946mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1329IU | Vitamin C: 50mg | Calcium: 83mg | Iron: 4mg