Spanish chicken and chorizo traybake
One pot wonder: Spanish chicken and chorizo traybake recipe
If there’s one thing I’ll always get behind in the kitchen, it’s a proper one-pot meal. Over at Poppy Cooks HQ (aka my slightly chaotic kitchen), I rely on easy traybake recipes to get dinner on the table without the stress – and with minimal washing up. This Spanish-inspired chicken and chorizo traybake is a prime example of how simple can still be seriously delicious.
This recipe was born from my long-standing obsession with Spain – we’re talking family holidays in the sun, plates of crispy patatas bravas, and anything remotely tapas-adjacent. The bold flavours in this dish instantly take me back to days by the sea, sneaking extra chorizo off the sharing board. It’s spicy, smoky, herby, and packed with crispy carbs bits (the best part, obviously).
To make it, you’ll throw together juicy chicken thighs, mini cooking chorizo, red onions, courgette, baby potatoes and a good shake of smoked paprika and chilli flakes. It’s all cooked together in one tray – meaning the oils from the chorizo coat everything in this gorgeous, flavour-packed glaze. Roast it for 45 minutes, garnish with fresh basil, and you’ve got yourself a midweek dinner that tastes like it took way more effort than it actually did.
Whether you’re cooking for one, a partner or a load of friends and family, this traybake is a reliable go-to. It’s hearty, full of colour, and the leftovers (if you somehow don’t eat it all) are amazing the next day.
If you’re into this sort of thing – and let’s be honest, who isn’t – check out some of my other one-pot dinner recipes below:
And a cheeky plug… my latest book Poppy Cooks: The Actually Delicious One Pot Cookbook is coming out September 2025! It’s packed with traybakes, skillet dishes and minimal-faff dinners and desserts you’ll actually want to cook again.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but they may dry out slightly. Thighs hold moisture better and are more flavourful.
Is this dish spicy?
It has a mild kick from the chorizo and chilli flakes. Adjust heat to your liking or simply remove the chilli flakes.
Can I prep this in advance?
Absolutely. Chop everything in the morning and store in the fridge. Just pop in the oven when ready.
What’s the best chorizo to use?
Mini cooking chorizo works best here – it releases those delicious oils into the traybake. You can also use sliced cured chorizo, but it won’t be as juicy.
Spanish chicken and chorizo traybake
By Poppy Cooks
https://www.poppycooks.com/recipes/spanish-chicken-and-chorizo-traybake/
Ingredients
- 1kg chicken thighs, skin on and bone in
- 190g mini cooking chorizos, halved
- 2 red onions, cut into large dice
- 2 courgettes, cut into large chunks
- 750g baby potatoes, halved
- 2 tsp smoked paprika
- 1 tsp chilli flakes
- 2 tsp dried basil
- Salt, pepper and olive oil
Metric
Imperial
Instructions
- Preheat the oven to 220ºc fan/240ºc/420ºf. Grab a large baking dish and chuck in the potatoes, onions, courgette/zucchini and chorizo. Place the chicken on the top.
- In a bowl mix together the smoked paprika, chilli flakes, dried basil and a pinch of salt and pepper. Sprinkle the spice mix all over the vegetables and chicken then drizzle with olive oil.
- Give everything a good mix together to evenly coat everything in the spicy goodness and arrange the chicken thighs on the top of the vegetables.
- Pop the tray into the oven for 45 minutes, or until the chicken and potatoes are cooked and golden brown.