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This quick and simple Spanish Chicken Tray Bake with potatoes is super easy but big on flavour. Succulent chicken thighs, smoky chorizo and paprika make for a delicious meal. 

The best bit…only one pan to wash up! The perfect family dinner where the oven does the hard work.

Baking sheet with chicken thighs, peppers and chorizo for the recipe Chicken and Chorizo Tray Bake.

A more colourful tray bake to brighten up your midweek dinner you will not see. This delicious Spanish Chicken and Chorizo Tray Bake is lip smackingly good, super convenient and unbelievably hands off when it comes to effort.

It’s packed with smoky paprika and chorizo flavours for a summery touch, it’s a full meal and it’s one of our very favourite one pan recipes.

I urge you to give this a go – it’ll become a go-to regular on your weekly meal plans, I’m betting!

Why you’ll love this Spanish Chicken recipe

⭐️ All in one pan and NO prep

⭐️ Great value chicken thighs and all ingredients

⭐️ Chicken and chorizo combo – just YES

Easy spanish chicken and chorizo tray bake recipe sprinkled with parsley, cooked and ready to serve.

Other recipes with Mediterranean vibes

⭐️ Air Fryer Spanish Chicken Traybake ⭐️

⭐️ Slow Cooker Chicken and Chorizo Stew ⭐️

⭐️ Chorizo Pasta ⭐️

⭐️ Slow Cooker Chicken Cacciatore ⭐️

⭐️ Easy Greek Salad ⭐️

⭐️ Gambas Pil Pil Prawns ⭐️

⭐️ Muffaletta Picnic Loaf ⭐️

⭐️ Tomato and Basil Pasta ⭐️

⭐️ Italian Cod Traybake ⭐️

⭐️ Chorizo Gnocchi ⭐️

⭐️ Lamb Koftas ⭐️

⭐️ Mediterranean Tomato and Halloumi Bake ⭐️ 

⭐️ Meatballs with Spaghetti and Rich Tomato Sauce ⭐️

⭐️ Slow Cooker Beef Stifado ⭐️

Spanish Chicken and Chorizo Tray Bake Ingredients

Roasted peppers, chorizo and onions with olives on a baking sheet.
  • Chorizo – The ring type. Slices don’t really work in this
  • Potatoes – Choose your favourite type. Just make sure they’re cut into bite-sized pieces
  • Red onions – Best because it’s sweeter, but white is fine too
  • Chicken thighs – I use bone in, skin on. You can use boneless skinless if you prefer
  • Peppers – I like to use a mixture of colours, but use whatever you have or like
  • Tomatoes – I use cherry tomatoes because they look pretty. You can use large too, just cut them in half 
  • Pitted olives – Choose your favourite type
  • Garlic – Fresh whole cloves are best here for additional flavour
  • Sea salt and freshly ground black pepper
  • Garlic powder
  • Sweet smoked paprika

To serve:

  • Flat leaf parsley
  • Lemon – Wedges to squeeze over

How to make Spanish Chicken & Chorizo Tray Bake

  1. Preheat the oven to 200C/400F.
  2. On a large baking sheet (or casserole dish), mix the chorizo and potatoes. Put in the oven for 15 minutes (see notes in recipe).
  3. Add all the other ingredients and give it a good stir until everything is coated in chorizo oil. 
  4. Put back into the oven for about 35 minutes or until the chicken is cooked through. 

Hint: If you like your tomatoes a pretty ‘squishy’ to make a sauce for the dish, add them with the potatoes at the start of cooking. (I like mine like this, but they will be quite soft!)

Substitutions

  • Olives – I know lots of children don’t like olives (mine included), but they are worth trying in this as they add a real burst of delicious acidity. If you’re not using them, I’d definitely add a squeeze of lemon before serving.

Spanish Chicken Leftovers

In the fridge These are great for leftovers as a lunch or dinner another day! You can keep this recipe in the fridge for up to 3 days. Reheat fully in the microwave or in the oven (covered with foil) before serving.

In the freezer This recipe doesn’t freeze particularly well as the ingredients might break apart when defrosting and reheating again. That said, you can freeze it, it just won’t be at its best.

Recipe Tips

Save time by prepping early

Tray bakes are perfect for when you are low on time or energy, but if you want to reduce the cooking time and effort even more at dinner time, you could chop your vegetables in the morning, or the night before, then put the tray, covered, in the fridge until it’s time to cook.

Type of baking tray

The oil from the chorizo will come out when you start to cook it, meaning you don’t need to add any. If you don’t have a non-stick baking sheet, you might want to give it a good stir after 5 minutes in the oven to be sure that the potatoes don’t stick.

Make sure you also use a large enough tin so you can fit everything on in a single layer (I recommend this KitchenCraft one). If your tray isn’t big enough, use two smaller ones. 

What to do with the garlic

There are whole cloves of garlic in this dish, which definitely adds more flavour. As they roast in their skins they become soft and delicious. Don’t try to crush the garlic and mix in before cooking as the little pieces will burn.

When serving this to children, I just remove the roasted garlic from the skins and squish into the saucy juice.

FAQs

Can I use chicken breast instead of chicken thighs?

Yes, if you like. It might not be quite as succulent but it will work. I use bone-in chicken thighs with the skin on as they are great value and super tasty. Leaving the skin on will give you a pleasing crisp and they won’t dry out in the oven. 

BUT you can use skinless and boneless thighs if you prefer, or chicken breasts. Just reduce the cooking time accordingly.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

A tray of cooked chicken and chorizo with roasted vegetables, ready to eat.
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4.82 from 80 votes

Spanish Chicken and Chorizo Tray Bake {One Pan}

By Sarah Rossi
This quick and simple midweek one pot recipe really delivers on flavour and time, and only one pan to wash up! Give it a go – Spanish Chicken and Chorizo Tray Bake is the perfect family dinner!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 People

Ingredients 

  • 150 g (5 oz) Chorizo, See notes
  • 500 g (1.1 lb) Potatoes, Cut into bite-sized pieces
  • 2 Large red onions, Peeled and cut into wedges
  • 8 Chicken thighs, I use bone-in, skin-on. See notes
  • 3 Peppers, Seeded and cut into wedges
  • 400 g (14.5 oz) Tomatoes, See notes
  • 100 g (3.5 oz) Pitted olives, Drained. See notes
  • 8 Garlic cloves, Whole, in their skins. See notes
  • 1 tsp Sea salt
  • 1 tsp Freshly ground black pepper
  • 2 tsp Garlic powder
  • 2 tsp Sweet smoked paprika, See notes

To serve:

  • Chopped flat leaf parsley, Optional
  • Wedges of lemon for squeezing over, Optional

Instructions 

  • Pre-heat the oven to 200C/400F.
  • On a large baking sheet, or casserole dish, mix the chorizo and potatoes. Put into the oven for 15 minutes. (See notes)
  • Add all other ingredients and give it a good stir to coat everything in the yummy chorizo oil. Put back into the oven for about 35 minutes or until your chicken is cooked through.

Notes

Chorizo: Be sure to buy chunks of chorizo, not thin slices.
Chicken: I use chicken thighs as they are tasty and good value. You can use chicken breasts if you prefer, but you will probably need to reduce the cooking time so they don’t over cook.
Tomatoes: If you like your tomatoes a pretty ‘squishy’ to make a sauce for the dish, add them with the potatoes at the start of cooking. (I like mine like this, but they will be quite soft!)
Olives: I know lots of children don’t like olives (mine included) but they are worth trying in this as they add a real burst of delicious acidity. If not using them, I’d definitely add a squeeze of lemon before serving.
Garlic: I add some whole cloves to this bake, then squeeze the delicious roasted garlic from the skins as we eat it. I do this before serving to the children.
Sweet smoked paprika: Be sure this is the type you’re using, NOT hot smoked paprika! You could replace regular paprika if it’s all you have. 
Peppers: The type of peppers used here are bell peppers 
Non-stick pan: The oil from the chorizo will come out when you start to cook it, meaning you don’t need to add any. If you don’t have a non-stick baking sheet, you might want to give it a good stir after 5 minutes in the oven to be sure that the potatoes don’t stick. Make sure you also use a large enough tin so you can fit everything on in a single layer, like this one. If your tray isn’t big enough, use two smaller ones. 

Nutrition

Calories: 861kcalCarbohydrates: 45gProtein: 54gFat: 53gSaturated Fat: 14gPolyunsaturated Fat: 11gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 283mgSodium: 1342mgPotassium: 1762mgFiber: 9gSugar: 12gVitamin A: 3833IUVitamin C: 154mgCalcium: 121mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Family Food
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

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35 Comments

  1. 5 stars
    Delicous, so much more than the sum of its parts! I added 1tsp dried Oregano to the spice mix. Loads of veg, I’d add another 2 thighs for extras and make quesadillas with leftovers next time x

    Reply

  2. Third time I’ve made this. Fabulous. It’s so authentic, I was speaking Spanish by the time I’d finished eating it!!!! 😜

    Reply