This one-pan chicken and chorizo traybake combines smoky, spicy flavors with easy cleanup. The recipe serves four and takes about an hour, including 50 minutes of hands-off cooking.
Crispy potatoes and juicy chicken in one tray
Baby potatoes, weighing 750 grams, are tossed in olive oil and roasted at 220°C for 10 minutes. Chunky pieces of Romano peppers and sliced mini chorizo join the tray afterward, along with four large chicken thighs. The ingredients cook together for another 40 minutes, with the chicken basted halfway through in the chorizo-infused oil.
The bravas sauce is prepared while the tray roasts. Onions soften in oil before tomato purée, smoked paprika, and cayenne are added. A can of chopped tomatoes simmers until thickened, then gets blended smooth with fresh oregano. The sauce is folded into the tray just before serving, topped with a drizzle of garlic mayonnaise mixed with lemon juice and a scattering of parsley.
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Most of the work happens in the oven, but the chorizo and mayonnaise provide enough salt that over-seasoning should be avoided. A meat thermometer ensures the chicken reaches 75°C at its thickest point, with clear juices and no pink near the bone.
Nutritional breakdown
Each serving contains 683 calories, with 37 grams of protein and 40 grams of fat. Carbohydrates total 41 grams, while fiber adds up to 7 grams. The 14 grams of sugar, primarily from tomatoes and peppers, may catch some by surprise in a savory dish.
The recipe allows flexibility. Peppers can be any color, chorizo can be replaced with a milder sausage, and the mayonnaise could be swapped for aioli or sour cream. The sauce is stirred in at the end, preserving the potatoes’ crunch while the chicken absorbs the flavors.
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No special tools required
An immersion blender smooths the sauce, though a regular blender or potato masher works too. The only essential is a large roasting tray—anything too small will steam rather than roast the ingredients.
Leftovers reheat well, though the potatoes lose some texture. The sauce thickens in the fridge, so a splash of water or stock helps restore its consistency. Any leftover mayonnaise keeps for a day or two, but the lemon juice eventually overpowers the garlic.
Sarah is Good Housekeeping’s Kitchen and Homes Director, looking after all things food and homes for the brand. She started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country’s leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers.
