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Chicken and chorizo traybake recipe

Chicken and chorizo traybake recipe

82 ratings

This Mediterranean-inspired chicken traybake is sure to become a new family favourite, as everything roasts together for an easy, hassle-free meal. The chorizo releases a lovely spicy, smoky oil as it cooks, which combined with a drizzle of honey, makes a wonderfully sticky marinade for the chicken. See method

  • Serves 4
  • 5 mins to prepare and 55 mins to cook
  • 695 calories / serving
  • Gluten-free
  • Dairy-free


  • 1kg chicken pieces on the bone
  • 175g pack chorizo cooking meatballs, halved
  • 1 red pepper, sliced
  • 2 red onions, cut into wedges
  • 2 sweet potatoes, scrubbed and cut into wedges
  • 10g fresh thyme leaves, plus extra sprigs
  • 2 tbsp olive oil
  • 500g bag spinach
  • 1 tbsp honey
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    40g 57%
  • Saturates

    11g 56%
  • Sugars

    15g 17%
  • Salt

    2.8g 47%

of the reference intake
Carbohydrate 32.2g Protein 53.6g Fibre 9.1g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken pieces, chorizo, pepper, onions, sweet potatoes and thyme in a roasting tin. Add the oil and some seasoning and toss well. Roast for 45 mins, turning the chicken once.
  2. Wilt the spinach for 3-4 mins in a covered pan. Add to the tin with the honey and mix. Roast for 10 mins until the chicken is cooked through. Serve the traybake with the pan juices poured over.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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