This Spanish-inspired sangria chicken recipe needs just one pan and tastes like summer on a plate

Name: This Spanish-inspired sangria chicken recipe needs just one pan and tastes like summer on a plate
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 100 g chorizo; 4 chicken thighs, skin on/bone in, seasoned well; 300 baby potatoes, halved (or quartered if large); 2 red Romano peppers, roughly chopped; 2 red onions, sliced into slim wedges; 1 tsp. plain flour; 150 mL red wine (preferably Spanish, such as rioja); 2 oranges, 1 juiced, 1 sliced; 2 tbsp. dark brown sugar; 1 cinnamon stick; A few sprigs fresh thyme; Fresh parsley to serve

Red wine, chorizo and juicy wedges of orange make this easy one-pan dinner sun-sational!

By Nadine BrownPublished: 29 June 2026

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If you can’t wait for your summer holiday, this one-pan sangria chicken is the next best thing. With crispy skinned chicken thighs, chunks of chorizo and a rich, sweet red wine sauce, it’s got all the flavours of Spain without the price of a plane ticket. ¡Olé!

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Yields:

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Ingredients

100 g chorizo
4 chicken thighs, skin on/bone in, seasoned well
300 baby potatoes, halved (or quartered if large)
2 red Romano peppers, roughly chopped
2 red onions, sliced into slim wedges
1 tsp. plain flour
150 ml red wine (preferably Spanish, such as rioja)
2 oranges, 1 juiced, 1 sliced
2 Tbsp. dark brown sugar
1 cinnamon stick
A few sprigs fresh thyme
Fresh parsley to serve

Directions

1. Step 1Preheat your oven to 200°C (fan 180°C) gas 6.
2. Step 2Place a cold, deep ovenproof frying pan on your hob. Add the chorizo and, over a high heat, cook until the chorizo starts to render its fat and crisp up, around 6-8min. Transfer to a plate using a slotted spoon, leaving the fat in the pan.
3. Step 3Add the chicken to the pan, skin-side down – it should sizzle on contact. Cook for 6-8min until the skin is crisp and golden, then flip and cook on the underside for another 2min. Transfer to the same plate as the chorizo. Add the potatoes to the hot fat. Sauté, stirring occasionally, for 3-4min until the potatoes just start to soften and turn golden. Add the peppers and onions and sprinkle over the flour, cooking for a further minute or until any white streaks have disappeared. Turn off the heat.
4. Step 4Combine the wine, orange juice and sugar. Add to the pan and stir in. Add the chorizo along with the cinnamon stick, scatter over the thyme stalks, then add the chicken with its juices, skin-side up. Fit the orange wedges among the chicken, then transfer to the oven and bake for 40min, until the chicken has cooked through and the marinade has thickened slightly. Serve immediately, scattered with the parsley.

Nadine Brown

Kitchen Editor

Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!

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