This Chicken, Chorizo and Sweet Potato Traybake is incredibly simple to make, using just a few super tasty ingredients, and is ready to eat in less than an hour. Perfect as an alternative to a Sunday roast or as a midweek treat!
Why I love traybakes…
It is no secret that I am a huge fan of traybakes. (I have been called ‘The Traybake Queen’ on more than one occasion!) I love them because they are the perfect combination of quick, easy and utterly delicious – my favourite kind of food! Just throw a few simple ingredients into a tray, pop it in the oven and let the oven do the hard work… magically taking those simple ingredients and roasting them to umami perfection! There’s just something about roasting that makes almost any ingredient taste better – a little more concentrated, a touch sweeter, a few charred and caramelized edges… and then there’s that wonderful intermingling of flavours…
Chicken, Chorizo and Sweet Potato Traybake
This recipe for Chicken, Chorizo and Sweet Potato Traybake takes 3 simple ingredients that really suit the traybake treatment and puts them together into one glorious tray of deliciousness. And it could not be easier to make…
Simply place chunks of sweet potato onto a large baking tray and add chicken thighs (and/or legs), olive oil, a handful of herbs and plenty of salt and pepper. Toss everything in the oil, then roast in the oven. After 25 minutes, add sliced chorizo, garlic and whole cherry tomatoes, and roast for a further 20 minutes. Easy peasy!
Make sure you use a large tray!
When you make this chicken and chorizo traybake, try and use the biggest tray you can find to ensure all the ingredients have enough room to roast. If you use a tray that’s too small, the ingredients will steam, rather than roast, and the result will not be nearly so nice! (If you don’t have 1 big tray, use 2 smaller trays, instead.)
Perfect as an alternative to Sunday roast!
This meal makes an absolutely brilliant alternative to a Sunday roast – especially in the summer. Somehow I find when the weather is good, a regular roast with all the trimmings is a bit much, but this meal feels much lighter and more summery. It almost feels like barbecue food – only without all the hassle of actually getting the barbecue out!
What to serve with chicken and chorizo traybake?
If you want a really easy peasy midweek meal, this traybake works fine just as it is, with no side dishes at all. But if you want to make it a bit more of a treat, serve with either a simple green salad or some steamed green veg. If you want to make this go further, or are feeling the need for some extra carbs, a nice crusty baguette would also go well – especially for mopping up all those delicious juices!
What to drink with chicken and chorizo traybake?
To go with this dish, I would choose a young and juicy Rioja (look out for the word Joven on the label – this means it’s had little or no oak aging and is therefore juicy and fruity – perfect for this dish) or, alternatively, a chilled Rioja Rosado – an especially good choice if you are eating this on a hot summer’s day.
What to do with leftover chicken and chorizo traybake?
Place any leftover traybake in an airtight container in the fridge, where it will keep for up to 3 days. Either eat cold, or reheat by tipping the chicken, chorizo, sweet potato etc. out onto a tray, and putting the tray in an oven set to 180C (160C fan / gas mark 4 / 350F) for 15 minutes, or until everything is piping hot all the way through.
Alternatively, reheat in the microwave, until piping hot all the way through.
Can you freeze chicken and chorizo traybake?
I don’t recommend freezing the vegetables, but the chicken and chorizo will freeze well. Place the chicken and chorizo in an airtight container in the freezer, where they will keep for up to 1 month. Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Chorizo, Chicken and Sweet Potato Traybake
Ingredients
- 600 g sweet potato skin left on and chopped into 2cm / 1inch chunks
- 8 bone-in chicken thighs (or legs or a mixture)
- 2 tablespoons olive oil
- Salt and pepper
- Handful rosemary (or thyme, or a mixture)
- 150 g chorizo sliced into rounds the thickness of a £1 coin
- 150 g cherry tomatoes left whole
- 3 cloves garlic sliced thinly
- Green salad or steamed green veg to serve (optional)
- Crusty baguette (optional)
Instructions
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Chop the sweet potatoes into large chunks (roughly 30g / 1oz per chunk) and place on a large baking tray. Add the chicken thighs and/or legs to the tray along with 2 tablespoons of olive oil, a handful of thyme and/or rosemary and plenty of salt and pepper.
- Using your hands, toss everything in the oil, so it is evenly coated, then spread all the ingredients out so they are in one layer and the chicken is skin-side up.
- Roast in your preheated oven for 25 minutes.
- After 25 minutes, remove the chicken from the tray and add in the sliced chorizo, garlic and whole cherry tomatoes.
- Using a large spoon, toss everything together to coat in the oil/juices and then spread everything out again into one even layer. Place the chicken back on top, skin side up.
- Roast in the oven for a further 20 minutes. (keep an eye on the chorizo to make sure it doesn’t burn)
- Serve the traybake on its own, or with a green salad or steamed green veg, and with some crusty French bread to mop up the juices.
Notes
- Not suitable for freezing (except the chicken and chorizo on its own IS suitable for freezing).
- Nutrition information is approximate and meant as a guideline only.
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Angela / Only Crumbs Remain says
Wow, that looks so good Eb with those flashes of red tomato alongside those fabulous sweet potatoes. I really like how you share your wine knowledge, I would have had no idea what the word Joven meant!
Angela x
Eb Gargano says
Thank you, Angela! Those cherry tomatoes were a last minute flash of inspiration – not just because they look pretty, but they really do ‘lift’ the dish – their slight acidity is perfect contrast to the sweetness of the sweet potatoes. Thank you for your kind words about my wine recommendations – I like to put them in because it is the question everyone always asks me in ‘real’ life – and I know how tricky it can be to choose wine to go with food. It’s nice to have some guidelines. I know so much random trivia about wine (I did a lot of wine exams when I was working in the wine trade), I like to share it sometimes – especially when it’s useful: Rioja comes in 4 ‘versions’ Joven, Crianza, Reserva and Gran Reserva – from left to right they get progressively more aged and oaky. I love all the styles – but it’s helpful to know if you don’t (my Dad is not a big fan of oak in wine, for example, and thought he didn’t like Rioja, until I got him to try a Joven) or if you are matching a certain food. Eb x
Angela / Only Crumbs Remain says
Ah! I had no idea about that Eb. I naively thought Rioja was Rioja. This, like your dad, may explain why I’ve seemed to not particularly enjoy it – I shall certainly pay more attention to what the labels say in future when we get a bottle rather than going for the wine which carries the most interesting label 😉
Angela x
Eb Gargano says
Ooh – I’d be really interested to know how you get on if you try a Joven Rioja! Hope you like it!! The other problem with Rioja, is you do have tend to pay a bit for the name ‘Rioja’ – Don’t get me wrong, they make some amazing wines in Rioja, but you usually have to pay a bit more to get the good ones. One of my best wine tips is to try wines from other parts of Spain. There is a lot of fab wine coming out of Spain at the moment and the ones in less famous parts of Spain are really good value for money. For example Navarra, Ribera del Duero, Rueda, Campo de Borja… The trouble with wine is that the labels are often pretty skimpy on useful information, though things are getting a little better! If you have any questions – do try me – I’m always happy to help 🙂 Eb x
Angela / Only Crumbs Remain says
Thank you Eb, you’re a star 🙂
Angela x
Eb Gargano says
You are welcome 🙂 Eb x
Sarah James @ Tales From The Kitchen Shed says
Your traybake looks delicious Eb, I like the idea of serving it as an alternative to a Sunday roast, perfect for this time of year when I’m out in the veg garden so much x
Eb Gargano says
Thanks Sarah! I must confess, I don’t very often cook a traditional Sunday roast…I find dishes like this traybake so much easier and more relaxing than juggling several pots on a stove…especially in summer, when I want to be anywhere but in a hot kitchen!! Hope your veg garden is doing well 🙂 Eb x
Hayley @ Snap Happy Bakes says
These are some of my favourite flavours – YUM! Thanks for linking to #CookBlogShare
Eb Gargano says
Thanks, Hayley – mine too! They are fab flavours, aren’t they? 🙂 Eb x
Mandy says
Lol, you definitely get to keep the queen of the traybake title with this recipe! Pretty sure my family would love this one. Do your kids eat the chorizo? Also keep meaning to ask you how come you’re such a wine expert?
Eb Gargano says
Haha! Thanks, Mandy! 🙂 Yes, they do eat the chorizo – they kind of like it. I think it’s growing on them!! I used to work in the wine trade – first for a wine merchant and then for Waitrose, in their wine buying department (though my role was more marketing than buying). In that time I did about a zillion wine (and spirits) exams! Eb x
Mandy says
What a brilliant career choice!
Eb Gargano says
Haha! Yes, it was a hard life drinking, I mean tasting, wine and getting paid for it! 🙂 Eb x
Jessica Cantoni says
I love the simplicity of this recipe! And I too, am a massive fan of traybakes (despite not having blogged any). I how you can just throw it all in the oven and let it bubble away.. Arggg am getting hungry now! Also you’ve used some of my fave ingredients: chorizo and sweet potato!! Definitely having this for a mid-week easy meal 🙂 x
Eb Gargano says
Thanks, Jess! Traybakes are so fab, aren’t they? So great for an easy midweek meal. I’m a huge fan of any recipe where the oven does all the hard wprk, leaving me free to do other things! Do let me know how you get on if you try it! Eb x
Alison says
This looks lovely and I still have some chorizo in the fridge so will give this a try later. The cherry tomatoes make it look lovely
Eb Gargano says
Don’t they just? And they just balance out this meal beautifully. Plus I just love the taste of roasted tomatoes!! Do let me know how you get on if you try it! Thanks for your kind comments 🙂 Eb x
Kirsty Hijacked By Twins says
For me, chicken and chorizo are a match made in heaven, I adore them together! This dish looks perfect x #CookBlogShare
Eb Gargano says
Thanks, Kirsty – it’s a pretty fab combination, isn’t it? Eb x
Midgie says
This looks fab hun! I am a recent sweet potato convert, hubby has always loved it but its taken him a while to convince me so I am always in need of recipes to use it for! Your tuna went down well with him too!
Eb Gargano says
Thanks! So pleased he liked the tuna!!! Oooh welcome to the wonderful world of sweet potatoes 🙂 They are fab, tasty and nutritious – hooray! Do let me know how you get on if you try this traybake 🙂 Eb x
Corina says
Yum! I’m going on holiday to Spain soon (our first foreign holiday with and since having children!) and I’m really looking forward to all the chorizo and Rioja. This would be a perfect dish to get me into the holiday mood!
Eb Gargano says
Hooray for getting to the ‘first foreign holiday since kids’ stage – it feels like a real milestone doesn’t it? We went on our last year – to France. And the kids loved it!! So much so we are going back to France again this year – can’t wait!! This would absolutely be a great dish to get you in the holiday mood. And indeed a great one to make on holiday of you are going self-catering (and somewhere that has an oven!) This would be my ideal self-catering holiday recipe. Throw a few things in a tray in the oven and then sit back and enjoy the wine, while the oven does all the hard work!! Hope you have a fab holiday!! Wherabouts in Spain are you going?? Eb x
Honest Mum says
We love a tray bake here too and there’s a traditional greek casserole called tava which reminds me of this-you and I have so much in common when it comes to food-adore your posts x
Eb Gargano says
Aw, thanks Vicki – I think we must do – or at least I always adore the recipes you post too! Simple but totally delicious – especially anything Greek you post, I just love Greek food! Just googled Tava to see what it’s like and low and behold your recipe is the number one hit! Looks awesome, very much my kind of thing – have pinned on my Must Make board. Eb x
jenny paulin says
so many tasty ingredients in one easy one pan dish – lovely! i bet it tastes soooo good x
Eb Gargano says
Thanks Jenny – it really does!! 🙂 Eb x
Mel says
This looks delicious! Could you substitute the thighs/legs for chicken breasts?
Eb Gargano says
Thank you! And yes, absolutely. It works with breasts too. I recommend, to keep the breasts moist, you use breasts with the skin on. (You can always remove the skin after cooking if you don’t want to eat it.) Let me know how you get on! Eb 🙂
Belinda says
Delicious and easy! I used boneless skinless thighs, so wrapped them in bacon so they didn’t dry out. I didn’t have any chorizo so subbed in a Toulouse sausage I had in the freezer 👌 thoroughly enjoying making my way through your recipes
Eb Gargano says
Aw, thank you so much for this lovely review! I am so happy you are enjoying my recipes so much. Eb 🙂