One-pan Chicken And Chorizo With Cherry Tomatoes

Name: One-pan Chicken And Chorizo With Cherry Tomatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 - 5 people
Ingredients: 1.5 pounds chicken thighs; 1 bulb garlic; ½ teaspoon salt; ¼ teaspoon pepper; 5 ounces chorizo; 1 bunch basil; 2.75 pounds tomatoes; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; toasted bread with olive oil and salt or mashed potatoes

User Reviews

4.6

255 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
4 - 5 people
Calories
721 kcal
Course
Main Course
Cuisine
Mediterranean

One-pan Chicken And Chorizo With Cherry Tomatoes

Emmett Bennett

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This baked chicken & chorizo is the simplest of one pan chicken dinners, but also one of the tastiest. Just pile chicken, tomatoes, chorizo, garlic, basil and seasoning into a baking dish and bake until browned and bubbling. So delicious, and a perfect crowd pleasing easy dinner for the family or guests.

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Ingredients

Servings

1.5 pounds chicken thighs boneless, skinless (about 8 medium thighs, but a little more or less is fine)
1 bulb garlic split into cloves but unpeeled
½ teaspoon salt
¼ teaspoon pepper
5 ounces chorizo Around one good quality sausage, chopped into small pieces. You can add more to taste if you like.
1 bunch basil chopped or torn
2.75 pounds tomatoes I use cherry tomatoes for ease, but any small tomatoes or chopped larger ones will work
1 tablespoon olive oil
1 tablespoon balsamic vinegar optional
toasted bread with olive oil and salt or mashed potatoes to serve (optional)

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Instructions

Pre-heat the oven to 180C / 355F.
Place the chicken thighs in a large baking dish. Scatter the garlic cloves in between/over them, then grind over a generous amount of salt and pepper.
Scatter the chorizo pieces over the chicken, followed by the basil and then the tomatoes.
Drizzle over the olive oil and balsamic vinegar (if using), then bake for around an hour until the tomatoes are slightly charred and the chicken is cooked through and slightly browned where it pokes through the sauce. Toss and stir once half way through cooking.
Serve in dishes with toasted bread with olive oil or with a potato side dish.

Equipments used:

Notes

Chicken: Feel free to use skin-on, bone-in chicken thighs and/or legs in this recipe instead, if you prefer. Cooking time should be around the same.
Chorizo: Use Spanish chorizo, NOT Mexican (two different things!). Look for a whole authentic dark-colored chorizo sausage rather than a paler one which tends to be less flavorsome. Aldi usually has good options!
Garlic: I leave the garlic unpeeled so it roasts in the skins – perfect for squeezing out into the tomato-ey sauce! You can peel the garlic though if you prefer.
Leftovers and freezing instructions: This baked chicken and chorizo makes great leftovers! Simply serve into dishes, cover and reheat in a microwave for about 4.5 minutes. This is one of those meals that I think tastes even better the next day!
Alternatively you can freeze the leftovers. Simply freeze in glass containers for up to 6 months, then defrost and reheat either on the stove top or in the microwave.

Nutrition Information

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Calories 721kcal (36%) Carbohydrates 14g (5%) Protein 44g (88%) Fat 54g (83%) Saturated Fat 16g (80%) Cholesterol 216mg (72%) Sodium 847mg (35%) Potassium 1313mg (38%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 2835IU (57%) Vitamin C 43.1mg (48%) Calcium 53mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4- 5 people

Amount Per Serving

Calories 721 kcal

% Daily Value*

Calories	721kcal	36%
Carbohydrates	14g	5%
Protein	44g	88%
Fat	54g	83%
Saturated Fat	16g	80%
Cholesterol	216mg	72%
Sodium	847mg	35%
Potassium	1313mg	28%
Fiber	3g	12%
Sugar	8g	16%
Vitamin A	2835IU	57%
Vitamin C	43.1mg	48%
Calcium	53mg	5%
Iron	3mg	17%