Mojo Chicken, Potato and Chorizo Traybake
By OcadoLife
Published on 28 August 2026
Bright and citrussy mojo flavouring elevates this easy gluten-free Mojo Chicken, Potato and Chorizo Traybake, from chef Esther Clarke, into something truly mouthwatering. It’s perfect for prepping ahead and storing in the freezer, too, for when you’re after a hassle-free dinner. Just pile everything into a freezer-safe container, ready to defrost overnight in the fridge, and then decant into a roasting tin to bake (season it just before cooking). It’ll keep frozen for up to 3 months.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 1 large orange, zested and juiced
- 1 lime, zested and juiced
- 4 large garlic cloves, finely grated
- 2 tbsp dried oregano
- 2 tsp ground cumin
- 2 tsp sweet smoked paprika
- 2 tbsp olive oil
- 8 skin-on chicken thighs
- 150g spicy or mild cooking chorizo, cut into large chunks
- 500g miniature potatoes or halved baby potatoes, parboiled
- 220g Tenderstem broccoli (optional)
- 1 handful coriander sprigs (optional), to serve
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7.Step 2
Put the orange and lime zest and juice (plus the squeezed lime halves, if you like, for extra flavour) in a roasting tin with the garlic, oregano, cumin, smoked paprika, olive oil, chicken thighs, chorizo and parboiled potatoes. Season well and stir together until everything is coated in the oil.Step 3
Bake in the oven for 15 mins, then add the broccoli, if using, and bake for a further 15 mins or until cooked through and golden. Serve scattered with coriander, if you like.