Roast Chorizo Chicken

Tasty chicken and chorizo roasted in one tin, infused with paprika and herbs for an easy, flavorful meal.

Gluten-Free Chicken Dinner Chorizo Roast One-Pan

Estimated Nutrition

Calories

511.3

kcal / serving

2045.2 kcal total

Carbs

22.2g

per serving

88.6 g total

Fat

31.7g

per serving

126.8 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Meat

500

Chicken Thigh

skinless and boneless, cut in half

115

Chorizo Sausage

dried, cut into chunks or rounds

NutsSeeds

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

tsp

Smoked Paprika

pinch

Cinnamon

ground

handful

Thyme

fresh sprigs or 1 tsp dried

cloves

Garlic

handful

Parsley

flat leaf, roughly chopped

OilsFats

tbsp

Olive Oil

rapeseed oil can be used instead

Vegetables

500

New Potatoes

such as Charlotte, halved or quartered

150

Tomato

ripe tomatoes or cherry tomatoes

Method

Scatter with fresh parsley and serve.

Preheat the oven to 220°C.

Cut potatoes into evenly sized chunks and place in a large roasting tin.

Toss potatoes with oil, salt, and pepper, then roast for 15 minutes.

Halve the chicken thighs and season with paprika, cinnamon, and half the thyme.

Peel and cut the chorizo sausage into chunks.

Add chicken, tomatoes, chorizo, garlic, and remaining thyme to the potato tin.

Drizzle with remaining oil and roast for another 20 minutes.

Stir the mixture halfway through the 20-minute cooking time.