Easy spanish chicken and chorizo tray bake recipe sprinkled with parsley

Spanish Chicken One Pot Recipe

Spanish Chicken One Pot - This quick and simple mid week meal really delivers on flavour and time, and only one pan to wash up! The perfect family dinner.

Course Main Course
Cuisine Family Food
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 People
Calories 500 kcal


  • 150 g Chorizo See Note 1.
  • 500 g Potatoes Cut into bite sized pieces.
  • 2 Large red onions Peeled and cut into wedges
  • 8 Chicken thighs I use bone in, with skin on. See Note 2.
  • 3 Peppers Seeded and cut into wedges (I like to use a mixture of colours).
  • 400 g Tomatoes See Note 3.
  • 100 g Pitted olives Drained. See Note 4.
  • 8 Cloves Garlic Whole, in their skins. See Note 5.
  • 1 tsp Sea salt
  • 1 tsp Freshly ground black pepper
  • 2 tsp Garlic powder
  • 2 tsp Sweet smoked paprika See Note 6.

To serve

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


  1. Pre-heat the oven to 200C.

  2. On a large baking sheet, or casserole dish, mix the chorizo and potatoes. Put into the oven for 15 minutes. (See Note 7.)

  3. 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.

Recipe Notes

  1. Chorizo - Be sure to buy chunks of chorizo, not thin slices.
  2. 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.
  3. 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!)
  4. 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.
  5. 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.
  6. 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. 
  7. 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, if your tray isn't big enough, use two smaller ones. 
Nutrition Facts
Spanish Chicken One Pot Recipe
Amount Per Serving
Calories 500 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 216mg72%
Sodium 1096mg48%
Potassium 1624mg46%
Carbohydrates 31g10%
Fiber 7g29%
Sugar 8g9%
Protein 51g102%
Vitamin A 3675IU74%
Vitamin C 145.9mg177%
Calcium 89mg9%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.