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Chicken Thigh Tray Bake with Chorizo and Potatoes

Chicken Thigh and Chorizo Tray Bake with New Potatoes

This easy chicken thigh tray bake recipe with new potatoes and chorizo is a super convenient and comforting meal that is always favoured by the whole family.
Course Main Course
Cuisine British
Keyword chicken, tray bake
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Calories 486kcal
Author Lea


  • large roasting tray


  • 10 chicken thighs
  • 1 kg new potatoes or charlotte potatoes
  • 3 onions
  • 1 whole garlic
  • 100 g chorizo
  • salt
  • 20 g butter
  • 2 sprigs of fresh rosemary optional


  • Clean the potatoes; you can cut bigger potatoes in half.
  • Cut the garlic in half, across the cloves.
  • Peel the onions and cut them into quarters.
  • Slice the chorizo into 5- 8 mm thick slices.
  • Season both sides of the chicken with salt.
  • Arrange all ingredients (chicken thighs, potatoes, chorizo, garlic and onions) onto the large baking tray.
  • It's better to add 200 ml of water to the tray so there is more liquid at the bottom to prevent burns.
  • Roast the chicken in the preheated oven to 180° C for 50 minutes.
  • Remove the tray from the oven and rub each thigh with a chunk of butter (it will give the chicken better colour). In this point, you can add the rosemary to the tray too.
  • Return the tray to the oven. Increase the temperature to 200° C and roast for an additional 20 minutes or until you are happy with the colour.
  • Let the chicken rest for 5 minutes before serving.


We cook 10 thighs in one go which is more than we need for one meal, but it leaves us with leftovers for another dinner. It's a good way to save some time and energy bill too.


Calories: 486kcal | Carbohydrates: 30g | Protein: 26g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 137mg | Sodium: 433mg | Potassium: 878mg | Fiber: 4g | Sugar: 4g | Vitamin A: 317IU | Vitamin C: 31mg | Calcium: 43mg | Iron: 2mg