Chicken and chorizo traybake recipe is easy midweek dinner ready in under 1 hour
This chicken and chorizo traybake recipe is the ultimate easy midweek dinner-full of flavour and ready in under one hour.
One-pan recipes are incredibly convenient for busy days and can be full of flavour when made right. This chicken and chorizo traybake recipe is no exception, as it combines all the goodness of the chicken and corn-on-the-cob with some mild chorizo for an irresistible smoky taste. And what’s best: it cooks in just 45 minutes and yields six servings, ideal for a family meal.
“Bring sunny Spanish vibes with sweet peppers, smoky chorizo and juicy corn in this chicken and chorizo traybake,” Eleanor Steafel, author of The Art Of Friday Night Dinner, told Ocado. “This great-value dish is ideal for easy entertaining – just pop it in the middle of the table and let everyone help themselves.”
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Chicken and chorizo traybake recipe
Ingredients
- Eight chicken thighs, bone-in, skin-on
- 225g mild chorizo, sliced
- Three red peppers, quartered
- Eight garlic cloves, unpeeled
- Four tbsp olive oil
- Two tsp smoked paprika
- Three corn-on-the-cob, kernels sliced from the cobs
- Three lemons, two juiced, one cut into wedges
- Two tbsp soured cream
- Half (30g) pack flat-leaf parsley, roughly chopped
- Six slices sourdough, cut into chunks
- One (120g) bag mixed leaf salad
Method
Preheat the oven to 220C (200C for fan ovens) or gas mark seven. In a large roasting dish, combine the chicken pieces, sliced chorizo, chopped peppers, whole garlic cloves, and two tablespoons of oil.
Mix everything thoroughly so it's evenly coated. Place the chicken on top of the other ingredients, dust the skin with paprika, and lightly season with salt. Cook in the oven for around 45 minutes, or until the chicken is fully cooked and the skin has turned crispy.
Meanwhile, heat two tablespoons of oil in a frying pan over medium heat. Add the corn kernels along with a pinch of salt and cook for about four minutes, stirring occasionally, until they develop a golden colour. Pour in the lemon juice, let it simmer for a minute, then remove the pan from the heat. Mix in the soured cream and season generously with black pepper.
Transfer the corn mixture onto a serving platter. Arrange the roasted chicken, chorizo, peppers, and garlic over the top, making sure to include the juices from the roasting dish. If desired, squeeze the roasted garlic out of its skin before adding. Finish with a scattering of chopped parsley.
Present with crusty bread, a fresh salad, and lemon wedges on the side for squeezing over.
