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Chicken and Chorizo Bake

An easy and impressive way to feed a crowd — and only uses one pan!

September 17, 2018

Sheet-pan suppers are a stress-free way to feed a crowd. This chicken and chorizo “tray-bake” is an easy and impressive dinner, inspired by Nigella Lawson’s At My Table on KCTS 9 and Create.

Serves 6–8 people.


  • 12 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil, or more as needed
  • 1 pound Spanish chorizo picante, cut in 1-inch slices
  • 2 pounds baby Yukon gold potatoes, halved
  • 1 to 2 red bell peppers, cut in large dice
  • 2 medium red onions, peeled and cut in large dice
  • 2 teaspoons dried oregano
  • zest and juice of 1 large navel orange


You’ll need two rimmed half-sheet (18-by-13-inch) pans, or the equivalent, for this recipe. 

Preheat oven to 425 degrees. Generously oil the bottom of the pans. 

Use 6 pieces of chicken for each pan. Rub the skin of the chicken in the oil, then turn chicken skin side up.

Arrange the potato pieces and bell pepper evenly around the chicken in each pan. Top with the chopped onion and sprinkle everything with the oregano. Top with the orange zest and juice. Each pan should be full.

Bake for 30 minutes, remove pans from oven and add the chorizo. Baste the meat and veg with accumulated pan juices and swap the top pan with the bottom pan when you return the pans to the oven. Bake for an additional 30 minutes and test the chicken for doneness, with an internal temperature of 165 degrees F. Baste one final time with the orange-y pan juice. 

Transfer the chicken mixture to a large serving platter and serve with a crisp green salad.

Cook’s note: Use linguiça if you can’t find Spanish chorizo. Skin-on, bone-in thighs work for this temperature and cooking time. Boneless, skinless chicken will take much less time and may dry out. At the halfway point, in addition to the chorizo you may add grape or cherry tomatoes, which will create extra juice, great for sopping up with crusty bread.