This Mary Berry Mediterranean Chicken Thighs with Chorizo Recipe is an easy and flavourful recipe, which is made with skin-on chicken thighs and smoky chorizo sausage. It’s the perfect weeknight dinner, ready in about one hour.
Mary Berry Mediterranean Chicken Thighs with Chorizo Recipe Ingredients
- 8 bone-in, skin-on chicken thighs
- 200g (7oz) cooking chorizo, sliced into thick coins
- 500g (1lb) baby new potatoes, halved
- 2 red onions, cut into wedges
- 1 red and 1 yellow bell pepper, deseeded and roughly chopped
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 1 tbsp fresh thyme or oregano leaves
- 1 lemon, cut into wedges
- 100ml (3 1/2 fl oz) dry white wine or chicken stock
- Salt and freshly ground black pepper
How To Make Mary Berry Mediterranean Chicken Thighs with Chorizo Recipe
- Preheat and Prep: Preheat your oven to 400°F (200°C / 180°C Fan). In a large roasting tin, combine the halved potatoes, red onion wedges, chopped peppers, and crushed garlic. Drizzle with the olive oil, sprinkle with the thyme or oregano, and season well with salt and pepper. Toss everything together to coat.
- Add Chicken and Chorizo: Pat the chicken thighs dry with paper towels and season them generously on all sides. Nestle the chicken thighs, skin-side up, among the vegetables in the roasting tin. Scatter the chorizo slices and the lemon wedges around the chicken.
- Roast: Pour the white wine or chicken stock into the base of the tin. Place in the preheated oven and roast for 45-50 minutes.
- Check and Serve: The dish is ready when the chicken is cooked through, the skin is golden and crispy, and the potatoes are tender. Let it rest for 5 minutes before bringing the whole tin to the table to serve.
Recipe Tips
- How to get extra crispy chicken skin? The most important step is to pat the chicken thighs completely dry with a paper towel before seasoning them. A dry surface is key to a crispy, golden skin in the oven. Also, ensure the thighs are not too crowded in the pan.
- Can I use boneless chicken thighs? Yes, you can use boneless, skinless chicken thighs if you prefer. They will cook faster, so reduce the roasting time to about 25-30 minutes.
- What kind of chorizo should I use? Use a firm, cured cooking chorizo sausage, not the soft, spreadable kind. This type will hold its shape and release its delicious paprika-spiced oil into the dish as it cooks.
- Can I add other vegetables? This is a great recipe for using up vegetables. Cherry tomatoes, courgette chunks, or green beans can be added for the last 15-20 minutes of cooking time.
What To Serve With Mediterranean Chicken Thighs
As this is a complete one-pan meal, it doesn’t need much else, but these options work well.
- Crusty bread to mop up the delicious pan juices
- A simple green salad with a vinaigrette dressing
- A dollop of tzatziki or Greek yogurt
How To Store Mediterranean Chicken Thighs
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to help re-crisp the chicken skin. Freeze: This dish can be frozen, but the potatoes and peppers may become a bit soft upon reheating. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Mary Berry Mediterranean Chicken Thighs with Chorizo Nutrition Facts
- Serving: 2 chicken thighs with vegetables
- Calories: 650kcal
- Protein: 40g
- Fat: 42g
- Carbohydrates: 25g
- Sugar: 10g
- Sodium: 800mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This can happen if the pan is too crowded, which causes the ingredients to steam rather than roast. It’s also crucial to pat the chicken skin completely dry before it goes into the oven.
While it’s best served freshly roasted, you can prep the vegetables a day in advance and store them in an airtight container in the fridge. This makes assembly much quicker on a busy weeknight.
The level of spice depends entirely on the type of chorizo you buy. Most cooking chorizos are mild, but you can find hot versions which will add a significant kick to the dish.
Try More Recipes:
- Mary Berry Dijon Chicken Recipe
- Mary Berry Chicken Liver Pâté Recipe
- Mary Berry Chicken in White Wine Sauce Recipe
Mary Berry Mediterranean Chicken Thighs with Chorizo Recipe
Description
An easy and incredibly flavourful one-pan traybake featuring crispy chicken thighs, spicy chorizo, and tender roasted vegetables infused with lemon and herbs.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Toss potatoes, onions, peppers, and garlic with olive oil, herbs, salt, and pepper in a large roasting tin.
- Pat chicken thighs dry, season, and nestle them with the chorizo among the vegetables.
- Add lemon wedges and pour wine or stock into the tin.
- Roast for 45-50 minutes until the chicken is cooked through and the skin is crispy.
- Rest for 5 minutes before serving.
Notes
- Patting the chicken skin very dry is the secret to getting it perfectly crispy.
- Use a large enough roasting tin to ensure the ingredients aren’t overcrowded, which helps them roast rather than steam.
- The oils released from the chorizo add a huge amount of flavour to the potatoes and vegetables as they cook.
- Don’t skip the step of resting the dish for a few minutes; it allows the juices in the chicken to redistribute, making it more tender.
