Try this chicken and chorizo traybake, then check out our Mediterranean chicken traybake, Spanish chicken traybake, healthy sausage traybake and more family-friendly traybake recipes.

We've also combined these classic flavours into other dishes such as chicken and chorizo pie, chicken and chorizo jambalaya and chicken and chorizo rice.


  • olive oil
  • 2 onions, cut into 1½cm-thick discs and peeled
  • 200g chorizo ring, peeled and cut into chunks
  • 1 lemon, cut into chunks
  • 200ml white wine
  • 8 whole chicken thighs
  • 660g jar large chickpeas, drained
  • 230g jar piquillo peppers, drained and chopped
  • a small bunch flat-leaf parsley, chopped


  • STEP 1

    Drizzle olive oil in the bottom of a non-stick roasting tray that the chicken thighs will fit into with some space between them. Put the onions, chorizo and lemon chunks in the tray, pour over the wine, then sit the chicken thighs on top. Season the chicken well. Roast for 45 minutes then remove the thighs, stir in the chickpeas and peppers, and sit the thighs back on top. Cook for another 10 minutes until the chickpeas are warmed through. Scatter with parsley before serving.

*This recipe is gluten free according to industry standards

Check out our best chicken with chorizo recipes

Spanish Rice with Chicken and Chorizo Recipe


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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