Try this easy Chicken and Chorizo Traybake for a fuss-free, flavour-packed midweek dinner! Juicy chicken, smoky chorizo, and colourful veggies—all roasted to perfection with minimal effort. A guaranteed crowd-pleaser!
I love an easy traybake with vegetables and meat. They are super easy, perfect for midweek dinners.
As easy as a traybake with chicken and chorizo is, I always think that this, and any traybake with plenty of veg, looks really good. All the colours from the different vegetables look really great together.
Meals like this chicken breast traybake appear regularly on our meal plans, especially in the middle of the week when we haven’t got much time.
How to Make Chicken and Chorizo Traybake
Throw it all in the pan and roast!
Okay, there’s a little more to making a Chicken Breast and Chorizo Traybake than that, but honestly, not much.
I coat my chicken breasts in oil, salt and pepper, and Cajun seasoning to get a great Spanish-style chicken flavour with very little effort.
Then, I chop my potatoes, chorizo, and veg roughly and coat in a little more oil before roasting it all.
Halfway through, I remove the chicken, toss the veg, return and baste the chicken – by tilting the pan to get spoons of oil – and return to the oven.
That’s it.
You don’t even need to remove or baste the chicken. You can just give it all a good stir to make sure it’s coated in oil.
What Veg to Add to a Chicken and Chorizo Traybake
I like a Chicken breast, chorizo, and potato traybake with plenty of vegetables.
I use baby potatoes for my chicken breast tray bake with potatoes sliced so that they cook faster and go a little crispy on the outside.
Then, we add red onions, courgettes, plum tomatoes, and peppers.
But you can add lots of alternatives. Sweet potato works well in a traybake, and so do leeks, butternut squash, and vegetables like carrots and parsnips.
If you can roast it, it will work well in a chicken traybake with chorizo.
Can You Make A Chicken Traybake with Frozen Chicken?
Totally. I do this often.
I try to keep a pack of frozen chicken breasts in the freezer all of the time. They are handy to have in.
Either defrost the chicken breasts and follow this recipe for chicken and chorizo traybake.
Or, if you prefer to cook your chicken breasts from frozen, bake them for around 20 minutes on an oiled tray before removing them and then follow this recipe.
Why Traybakes are the Perfect Family Dinner
Traybakes, whether Spanish-style chicken and chorizo traybake or anything else, are the perfect midweek family dinner.
- They are easy.
- There’s very little prep or washing up.
- Not much active cooking time; you are free to do other things.
- Easy traybake dinners are cheap.
- There are plenty of vegetables and colours, and a Chicken and chorizo tray bake with potatoes is a great way to introduce new or more vegetables.
- You can easily add different herbs and spices to change up the flavours and try new things.
- They taste great!
Is Chorizo Unhealthy?
One of the best things about this recipe for chicken and chorizo tray bake is that it’s a great way to get plenty of vegetables into your diet.
Chicken breasts are very healthy and low-fat, too.
But you might worry about chorizo if you are trying to eat healthily.
While chorizo is fairly high in fat, it’s worth it.
The oil from the chorizo adds to the wonderful flavours of the roast chicken and potatoes, and the nutrition of the rest of the meal balances things out.
Besides, a little fat in a filling and tasty meal like this won’t hurt.
Adding Beans to Chicken and Chorizo Traybake
If you are short on veg, adding beans, such as butter or cannellini, to your chicken and chorizo is a great option.
Simply add the beans to the Chicken breast and chorizo traybake, scattering over once you’ve tipped the veg into the pan and nestled the chicken on top.
Can You Reheat Chicken and Chorizo Traybake?
Yes. This Chicken and Chorizo Traybake recipe is plenty for four.
If there’s any left, you can put it in the fridge and reheat the next day.
Just make sure that the chicken is piping hot all of the way through before serving.
If you’ve got veg and potatoes left but no chicken, you can reheat it as a side dish the next day, baking in the oven until hot.
Other Traybake Recipes
If you enjoy this easy midweek dinner, you might also like:
- Turkey Steak Traybake
- Greek Lamb Traybake
- Sausage and Sweet Potato Traybake
- Lemon and Herb Chicken Thighs
- Sweet Chilli Chicken Thighs
- Sausage and Baked Bean Bake
- Halloumi and Chorzio Traybake
- Chicken and Chorizo Jambalaya
- Chicken and Chorizo Pie
Chicken and Chorizo Traybake
Ingredients
- 500 g Chicken Breasts (or 4 large breasts)
- 500 g Baby potatoes (Roughly sliced to around 3mm)
- 225 g Chorizo (Roughly sliced)
- 2 Courgettes (Topped and tailed and sliced)
- 1 Red Pepper (Deseeded and sliced into 8 chunks)
- 1 Yellow pepper (Deseeded and sliced into 8 chunks)
- 1 Large Red Onion (Peeled and sliced into 8 chunks)
- 200 g Plum Tomatoes
- 5 tablespoons Olive oil
- 3 tablespoons Cajun Seasoning
- Salt and pepper
Instructions
- Preheat the oven to 180 degrees.
- Pour 3 tablespoons of the oil into a small bowl and mix with 2 tbsp of Cajun seasoning and a good pinch of salt and pepper.
- Place the chicken breasts in a large bowl or on a plate and drizzle over this oil and seasoning.
- Rub into the chicken so that it’s well covered.
- Place the chopped potatoes and vegetables into a large mixing bowl and tip in the rest of the oil and Cajun seasoning.
- Toss until all coated in oil.
- Tip the veg and potatoes into a large roasting tin with the chorizo.
- Nestle the chicken breasts on the top, and drizzle over any oil remaining in the bowls.
- Bake in the oven for 25 minutes.
- Remove from the oven and carefully remove the chicken breasts, placing them on a large plate.
- Scatter the tomatoes into the roasting tin.
- Use a spatula to toss the veg, making sure none is stuck to the pan, the tomatoes are mixed in, and it’s all recoated in oil.
- Return the chicken breasts and gently push all the veg to one side of the roasting pan.
- Tilt the pan, so that the oil runs into a corner.
- Use a spoon to carefully scoop some oil.
- Drizzle this oil liberally over the chicken breasts.
- Straighten the pan, and push the veg back to cover the bottom evenly.
- Return to the oven and bake for a further 25 minutes.
- Make sure the chicken breasts are piping hot and cooked all of the way through (I slice the largest breast in half) before serving.
Notes
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
