Chicken Tray Bake with Chorizo and Lime

Thursday 16th August 2018

Chicken Tray Bake with Chorizo and Lime

Serves 4 or 8 dependant on appetite!

A tasty lunch or supper dish that’s easy to prepare and a doddle to cook. Everything is cooked together, in one large dish, making washing up really easy too.  An ideal dinner party dish with which to wow guests.

The lightly caramelised chicken and vegetables look spectacular as you bring this meal to the table in the dish, in which it was cooked.


1 large red pepper, de-seeded and roughly chopped

2 Tbsp. olive oil

8 small chicken thighs, skin on, bone in, trimmed

500g. chorizo, cut into 4cm. 11/2” pieces

750g small new potatoes

2 Tsps. dried oregano or mixed herbs

1 large red onion, chopped

Grated zest and juice 1 lime

1 Tbsp. runny honey

4 Tbsp. chicken stock, water or cider

Salt and pepper Pre-heat oven to 220C, 200C Fan, Gas 7.

  • Put 1 Tbsp. olive oil into the base of a large roasting tin. 
  • Rub or paint remaining oil over skin of each piece of chicken.
  • Place chicken, well-spaced out and in a single layer, in the roasting tin.  Add the pieces of chorizo, the halved new potatoes, onion and the red pepper. Sprinkle over the oregano evenly.
  • Put the lime zest and juice into a small bowl.  Add honey and a seasoning of salt and pepper.  Pour this mixture evenly over the dish.
  • Cover the dish with a piece of foil.
  • Cook in the oven for 30 minutes.  Remove tray from the oven.  Remove foil.  Baste everything well, then return oven, uncovered for a further 30 minutes.
  • Increase oven temperature to 240C, 220C Fan, Gas 8 and continue to cook for 5-7 minutes, until chicken and vegetables are lightly charred.
  • Serve immediately from the roasting tray.