Best 4 Chicken And Chorizo Tray Bake Recipes

Craving a flavorful and convenient meal? Look no further than the chicken and chorizo tray bake! This dish combines delectable chicken, spicy chorizo, vibrant vegetables, and aromatic herbs, all roasted together in a single pan for an effortless and delicious experience. Whether you're hosting a casual gathering or simply seeking a weeknight dinner solution, this recipe guarantees a satisfying and wholesome experience. Dive into the world of flavors with this easy-to-follow guide, and get ready to indulge in a culinary delight that will leave you and your loved ones craving for more.

Let's cook with our recipes!

CHICKEN & CHORIZO TRAYBAKE

Chicken & chorizo traybake image

Gutsy Mediterranean flavours make this spin on roast chicken and chips a really satisfying midweek supper

Provided by Good Food team

Categories Dinner, Main course

Time 55m

Number Of Ingredients 8

Ingredients

140g cooking chorizo
2 red onions, cut into wedges
4 garlic cloves, left whole
4 chicken thighs
4 chicken drumsticks
4 medium potatoes, unpeeled and cut into wedges
2 rosemary sprigs
2 tbsp olive oil

Steps:

Heat oven to 220C/200C fan/gas 7. Cut the chorizo into slices the thickness of a pound coin. Put the onion and garlic in the bottom of a large roasting tin. Scatter over the chorizo, then add the chicken pieces, potato, rosemary and a couple of grinds of black pepper. Drizzle with olive oil, then bake for 45 mins.
Halfway through the cooking time, give everything a good baste in the chorizo juices.

Nutrition Facts : Calories 489 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.8 milligram of sodium

CHICKEN AND CHORIZO PASTA BAKE

Chicken and Chorizo Pasta Bake image

Not a recipe for people on a diet - chicken, sausage, and penne is baked in a creamy tomato sauce. I cook the meats, pasta, and sauce all at the same time, but it can be done individually and refrigerated before baking it in the oven.

Provided by Simon Wraight

Categories Main Dish Recipes Pasta Chicken

Time 1h10m

Yield 4

Number Of Ingredients 11

Ingredients

3 ½ cups penne pasta
1 tablespoon olive oil
4 boneless chicken breasts, cut into 1/2 inch cubes
1 red bell pepper, chopped
1 chorizo sausage, cut into chunks
1 ½ cups tomato puree
1 cup light cream
½ teaspoon red pepper flakes
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.

Nutrition Facts : Calories 885.2 calories, Carbohydrate 62.3 g, Cholesterol 215.5 mg, Fat 36.5 g, Fiber 5.3 g, Protein 74.2 g, SaturatedFat 17 g, Sodium 954.9 mg, Sugar 7 g

CHICKEN AND CHORIZO TRAY BAKE

Chicken and Chorizo Tray Bake image

This chicken and chorizo tray bake is all about minimal effort with high returns. Prepare it in under 10 minutes and then sit back and let the oven do all the hard work.

Provided by Amy Whiteford

Categories Main Meal

Time 1h5m

Number Of Ingredients 9

Ingredients

1 tbsp Olive Oil
8 Chicken Thighs (Bone in, Skin on) (See note 1)
120g / 4oz Chorizo (Cut into 2.5 cm chunks)
500g / 1lb Sweet Potato (Cut into 2.5 cm cubes)
2 Red Onions (Peeled and cut into wedges)
2 Red Bell Peppers (Capsicum) (Seeded and cut into wedges)
2 tsp Sweet Smoked Paprika
2 tsp Dried Oregano
1 Lemon (juice of)

Steps:

Pre-heat oven to 180C / 350F
Place the oil in a large baking tray (sheet pan) and rub the skin of the chicken thighs in the oil. Turn the chicken thighs over so they are skin side up and arrange on one or two baking trays (SEE NOTE on cooking in 1 or 2 trays)
Add the chorizo, sweet potato, bell pepper and onion to the tray/s
Sprinkle with the smoked paprika and dried oregano and rub into the chicken breasts.
Cook for 55-60 mins. Halfway through cooking, remove from the oven to give the vegetables/ chorizo a stir and to baste the tray contents with the juices.
Add the lemon juice and stir through. Season the juices to taste and top with fresh oregano to serve.

Nutrition Facts : Calories 613 kcal, Carbohydrate 29 g, Protein 36 g, Fat 39 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 192 mg, Sodium 486 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS

Spanish chicken traybake with chorizo & peppers image

Add this easy dinner recipe to your repertoire - simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 1h15m

Number Of Ingredients 10

Ingredients

4 fat garlic cloves
1 tbsp fresh thyme leaves, plus a few sprigs
4 tsp rapeseed or olive oil
8 chicken thighs on the bone, excess skin trimmed
economy bag mixed peppers (about 700g), halved and deseeded
140g piece of chorizo, roughly chopped (we used a spicy one)
20 pitted black olives
200g cherry tomatoes
3 tbsp sherry vinegar or red wine vinegar
crusty bread, pasta or potatoes, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don't have a pestle and mortar, finely grate the garlic, then stir everything together.
Rub the herb and garlic paste on the underside of the chicken to flavour it.
Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.

Nutrition Facts : Calories 438 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium

Tips:

- Use a non-stick baking tray to prevent the chicken and chorizo from sticking. - Don't overcrowd the baking tray. Make sure there is enough space between the chicken and chorizo pieces so that they cook evenly. - Use a meat thermometer to check that the chicken is cooked through before serving. The internal temperature should reach 165°F (74°C). - If you don't have a meat thermometer, you can check if the chicken is cooked by piercing it with a fork. If the juices run clear, the chicken is cooked. - Serve the chicken and chorizo tray bake with your favorite sides, such as rice, potatoes, or vegetables.

Conclusion:

The chicken and chorizo tray bake is an easy and delicious meal that is perfect for a weeknight dinner. It is also a great option for entertaining guests, as it can be prepared ahead of time. With its simple ingredients and straightforward instructions, this recipe is sure to become a family favorite.