Chicken and Chorizo Traybake
By OcadoLife
Published on 18 July 2025
“Bring sunny Spanish vibes with sweet peppers, smoky chorizo and juicy corn in this Chicken and Chorizo Traybake,” says hosting pro Eleanor Steafel, author of The Art Of Friday Night Dinner. “This great-value dish is ideal for easy entertaining – just pop it in the middle of the table and let everyone help themselves.”Time and servings
55 minsTotal time
6Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 8 chicken thighs, bone-in, skin-on
- 225g mild chorizo, sliced
- 3 red peppers, quartered
- 8 garlic cloves, unpeeled
- 4 tbsp olive oil
- 2 tsp smoked paprika
- 3 corn-on-the-cob, kernels sliced from the cobs
- 3 lemons, 2 juiced, 1 cut into wedges
- 2 tbsp soured cream
- ½ (30g) pack flat-leaf parsley, roughly chopped
- 6 slices sourdough, cut into chunks
- 1 (120g) bag mixed leaf salad
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Put the chicken, chorizo, peppers, garlic and 2 tbsp oil in a roasting tin; toss well. Arrange the chicken on top and sprinkle the skin with paprika; season with salt. Roast for 45 mins or until the chicken is cooked through and the skin is crisp.Step 2
Heat 2 tbsp oil in a frying pan over medium heat. Fry the corn kernels with a pinch of salt for about 4 mins until golden. Add the lemon juice, bubble for 1 min, then turn off the heat. Stir through the soured cream with a good grind of black pepper.Step 3
Tip the corn onto a platter; top with the chicken, chorizo, peppers and garlic, spooning over the roasting juices and squeezing some of the garlic out of its skin, if you like. Scatter with parsley.Step 4
Serve with the bread and salad, with the lemon wedges for squeezing over.