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Mojo Chicken, Potato and Chorizo Traybake

Mojo Chicken, Potato and Chorizo Traybake

By OcadoLifePublished on 28 August 2026Bright 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.
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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.