Chicken thighs with chorizo and peppers is the one-pan British traybake when you want juicy thighs, spicy sausage and sweet peppers. Roast Chicken Thighs 900g-1.1kg (Frozen) with sliced chorizo until the fat colours the veg. Shop Chicken Thighs and Chicken for bone-in thighs that stay moist.
Ingredients
- 1kg chicken thighs (bone-in, skin-on)
- 150g cooking chorizo, sliced
- 2 red peppers and 1 yellow pepper, chunked; 1 red onion, wedges
- 2 garlic cloves, smashed; 1 tsp smoked paprika; 1 tbsp oil
- Salt, pepper and a squeeze of lemon
- Crusty bread or rice to mop up the juices
Method
- Heat oven to 200°C fan. Toss thighs, chorizo, peppers, onion and garlic with oil, paprika, salt and pepper on a large tray.
- Arrange thighs skin-side up so they crisp. Roast 40–45 minutes until chicken is cooked through (75°C) and peppers are soft.
- If the tray looks dry, splash in a little water or stock halfway; spoon juices over once.
- Rest 5 minutes. Squeeze lemon over and serve with bread or rice.
- Leftovers reheat well — a proper chicken thighs with chorizo and peppers traybake for busy evenings.
Bigger family? 2kg Chicken Thigh Value Pack fills two trays. Browse Chicken for more poultry cuts.