Spanish Chicken with Chorizo and Potatoes

Ingredients

• 8chicken drumsticks
• 1 linkchorizo sausage, cut into small pieces
• 454 g (1 lb)potatoes, cleaned and halved; new potatoes work well
• 1red onion, roughly chopped
• to tastesalt and black pepper
• 2 tablespoonsolive oil
• 1 tablespoondried oregano
• zest from 2oranges

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Mix and arrange

   Put all the ingredients in a large bowl and toss to combine. Spread them out on a baking sheet.

3. 3

   Roast until cooked

   Bake for 45 minutes, or until the chicken is completely cooked through.

What is Spanish chicken with chorizo?

This is a simple oven-roasted combination of chicken, chorizo and potatoes, seasoned with oregano and orange zest. It takes inspiration from Spanish flavours rather than following a single traditional regional recipe.

The one-tray approach lets the chorizo season the other ingredients as they cook. Orange zest adds a fragrant contrast to the savoury sausage and roasted chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 473 calories, 33g protein, 24g carbs, 27g fat.

The potatoes provide most of the carbohydrates, while chicken and chorizo contribute protein and much of the fat. Serve with a generous portion of green vegetables or salad to balance the plate with something fresh.

Why these ingredients work

Drumsticks: they roast alongside the potatoes and are easy to portion. Arrange them with some space around them so the heat can circulate.

Chorizo: small pieces distribute their spicy, savoury flavour across the tray. The recipe does not specify a variety, so choose the type you enjoy.

New potatoes: halving them helps them cook through in the same time as the chicken. Keep the pieces roughly even for consistent results.

Getting the tray ready

Even coating: toss everything thoroughly in the bowl so the oil, oregano and orange zest reach the chicken and potatoes. Spread the mixture into a single layer on the baking sheet.

Seasoning: add salt and pepper to taste. Chorizo can be quite seasoned already, so you can start lightly and adjust at the table.

Roasting and doneness

Timing: roast at 220°C (425°F) for 45 minutes, as directed. The exact time can vary with the size of the drumsticks and potato pieces.

Check the chicken: the method calls for it to be completely cooked through. If it needs longer, return the tray to the oven and check again before serving.

Serving the tray bake

Serve the chicken and potatoes straight from the tray, making sure each portion gets some of the chorizo and onion. A crisp green salad or steamed greens can add a fresh contrast.

Spoon any cooking juices over the potatoes for extra flavour. Take care when serving, as the tray and its contents will be very hot.

Recipe notes & tips

• Cut the potatoes into similar-sized halves so they roast evenly.
• Use a large enough baking sheet to spread the ingredients out.
• Toss the orange zest through the mixture so it is distributed across the tray.
• Season with a light hand at first, as the chorizo adds plenty of savoury flavour.
• Check that the chicken is completely cooked through before serving.

Variations

• Add peppers: include chopped red or yellow pepper on the tray.
• Use chicken thighs: swap in bone-in thighs and check that they are cooked through before serving.
• Change the herbs: use dried thyme instead of oregano for a different herbal note.
• Add garlic: toss in a few peeled garlic cloves before roasting.
• Finish with parsley: scatter chopped fresh parsley over the tray just before serving.

Common mistakes to avoid

• Crowding the tray: the ingredients may roast less evenly; use a large baking sheet and spread them out.
• Uneven potato pieces: some may remain firm while others soften; halve potatoes to a similar size.
• Large chorizo chunks: flavour may be less evenly distributed; cut the sausage into small pieces as directed.
• Under-seasoning: the potatoes can taste flat; season with salt and pepper to taste before roasting.
• Serving too soon: the chicken may not be cooked through; check it carefully and roast longer if needed.

How to store

Cool leftovers promptly, then store them in a covered container in the fridge for up to 3 days. Reheat until piping hot throughout, in the oven or microwave.

Frequently asked questions