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5 from 1 vote

Chicken and Chorizo Traybake with Potatoes and Olives

Crispy baked chicken thighs roasted with Chorizo, Baby Potatoes and Green Olives. A super easy weeknight meal, all cooked on one tray for a stress-free dinner.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: Mediterranean, Spanish
Servings: 2 servings
Calories: 672kcal
Author: Carrie Carvalho


  • Roasting Dish


  • 3-4 Chicken Thighs Skin-on, Bone-In
  • 300 grams Baby Potaoes
  • 75 grams Chorizo Sausage
  • 2 Red Onions
  • 2-3 Garlic Cloves
  • 3 Tbsp Olive Oil
  • ½ tsp Smoked Paprika
  • ½ tsp Oregano
  • 100 grams Pitted Green Olives


  • Preheat your oven to 220C/200C fan/gas 6/400f.
  • Quarter or half the potatoes depending on their size. Cut the onions into wedges. Peel and crush the garlic cloves with the back of a knife. Add to a large roasting dish and season generously with salt and pepper.
  • Mix the olive oil, oregano and paprika together in a small bowl. Pour half over the potatoes and onions and toss.
  • Slice the chorizo into bite-sized chunks and scatter over the potato and onion.
  • Season the chicken thighs on each side and nestle them skin-side up between the potatoes, chorizo and onion. Coat each thigh with the remainder of the oil, oregano and paprika mix.
  • Place in the preheated oven and bake for 45 minutes. About halfway through give everything a toss, but make sure that the chicken thighs stay skin-side up.
  • When ready, the chicken should be cooked through with crispy skin and the potatoes fork-tender.
  • Scatter over the olives and some fresh chopped parsley. Serve with a green salad.


Calories: 672kcal | Carbohydrates: 40g | Protein: 23g | Fat: 48g | Saturated Fat: 9g | Cholesterol: 111mg | Sodium: 880mg | Potassium: 1045mg | Fiber: 7g | Sugar: 6g | Vitamin A: 531IU | Vitamin C: 39mg | Calcium: 84mg | Iron: 3mg