Feast as if you’re on a Spanish holiday, in the comfort of your living room, with this colourful chicken and chorizo traybake.
Advertisement - Continue Reading Below
Yields:
4
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Ingredients
750 g baby potatoes
1 Tbsp. olive oil
3 Romano peppers, cut into chunky pieces
100 g mini cooking chorizo sausages, cut into chunky slices
700 g chicken thighs (approx. 4 large thighs)
FOR THE PATATAS BRAVAS SAUCE
1 Tbsp. olive oil
1 onion finely chopped
1 Tbsp. tomato purée
2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1 400g can chopped tomatoes (We used GH pantry partner* Cirio)
1 Tbsp. fresh oregano, roughly chopped
50 g garlic mayonnaise
1/2 lemon, juice only
Handful of fresh parsley, roughly chopped
Directions
1 Preheat oven to 220°C (fan 200°C) mark 8. Put the potatoes in a large roasting tray and drizzle with the oil. Season well and toss to coat. Roast in the oven for 10min.
2 Remove the tray and add the peppers and chorizo and toss to coat in the oil, then nestle the chicken thighs into the tray. Return to the oven for 40min, basting the thighs with the chorizo oil from the tray halfway through.
3 Meanwhile, make the sauce. Heat the oil in a medium saucepan over a low to medium heat and add the onion. Fry gently with a pinch of salt for 5-6min, or until soft. Add the tomato purée and continue to cook for 2min, then add the paprika and cayenne. Continue to cook for a minute, then add the chopped tomatoes. Simmer gently for 12-15min, until thickened. Stir through the chopped oregano and then blitz the sauce with an immersion blender. Season to taste. Mix the garlic mayonnaise with the lemon juice.
4 When the chicken and potatoes are cooked, stir through the tomato sauce. Drizzle over the garlic mayonnaise and scatter over the parsley. Serve.
GH TIPS
Taste before seasoning as chorizo and garlic mayonnaise are already salty.
To check the chicken is fully cooked, use a meat thermometer – the thickest part of the thigh should reach 75°C, with clear running juices and no pink meat near the bone.
Per serving:
Calories: 683
Protein: 37 g
Fat: 40g
Saturates: 11g
Carbs: 41g
What to read next
Sugars: 14g
Fibre: 7g
The best chicken traybake recipes for fuss-free flavour-packed meals
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
