One-pan Chicken And Chorizo With Cherry Tomatoes
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 - 5 people
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Calories
721 kcal
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Course
Main Course
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Cuisine
Mediterranean
One-pan Chicken And Chorizo With Cherry Tomatoes
Description
The dish centers around chicken thighs placed in a baking dish with whole unpeeled garlic cloves scattered for roasting. Chopped Spanish-style chorizo and torn fresh basil are layered over the chicken along with cherry tomatoes. Olive oil and optional balsamic vinegar drizzle moisten the ingredients. Baking at 180°C (355°F) for about an hour slowly roasts the garlic and tomatoes, which soften and char slightly, while the chicken cooks through and gains a lightly browned surface. Stirring once midway helps even cooking.
The resulting texture features juicy, tender chicken accented by the oily, spicy chorizo pieces. Roasted garlic cloves soften and can be squeezed out for a mild, sweet garlic flavor. Tomatoes break down into a bright sauce mingling with the chorizo oils and basil aroma. This one-pan preparation requires minimal cleanup, concentrating flavors together.
Serving suggestions include toasted bread drizzled with olive oil or mashed potatoes, which pair well by absorbing the sauce. Adjustments to the recipe allow skin-on, bone-in chicken cuts if preferred, maintaining comparable cooking times. Use authentic Spanish chorizo for intended rich flavor rather than Mexican-style.
Leftovers can be refrigerated and reheated gently in a microwave. The dish often tastes better the next day as flavors meld. It can also be frozen for up to six months, thawed, and reheated by stove or microwave.
Ingredients
- 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 black 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 tomato 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
- bread to serve (optional, toasted bread with olive oil and salt or mashed potatoes
- olive oil
- salt
- potato
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.
Notes
- Skin-on, bone-in chicken thighs or legs can be substituted; cooking time remains similar.
- Use authentic Spanish chorizo (dark colored), not Mexican style, for proper seasoning.
- Roast whole unpeeled garlic cloves; they soften and flavor the sauce.
- Leftovers reheat well in the microwave and often taste better after resting overnight.
- Freeze leftovers in glass containers for up to six months; reheat on stovetop or microwave.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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