This Hairy Bikers Spanish Chicken is a rustic and flavourful recipe, which is made with chicken thighs and chorizo. It’s the perfect one-tin dinner, ready in about 1 hour.

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Hairy Bikers Spanish Chicken Ingredients

1 medium onion, cut into 8 wedges
1 medium red onion, cut into 8 wedges
500g new potatoes, quartered lengthways
8 whole garlic cloves, unpeeled
8 medium tomatoes, quartered
75g chorizo
8 boneless, skinless chicken thighs
½tsp sweet smoked paprika
½tsp dried oregano
1 green pepper, deseeded and cut into strips
Flaked sea salt
Freshly ground black pepper

How To Make Hairy Bikers Spanish Chicken

Roast the vegetables: Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic, and tomatoes in a large roasting tin. Season with sea salt and lots of freshly ground black pepper, toss everything together lightly, and roast for 20 minutes.
Prepare the chicken and chorizo: While the vegetables are roasting, skin the chorizo and cut the meat into thin slices (about 5mm thick). Place the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together.
Add chicken and chorizo: Take the roasting tin out of the oven. Scatter the chorizo over the vegetables and turn everything a couple of times. Place the chicken on top of the vegetables and sprinkle with the paprika and oregano mixture. Season with a little salt and return to the oven for 20 minutes.
Baste and add peppers: Take the tin out of the oven. Carefully tilt the tin so the juices collect in one corner, then spoon and drizzle the juices back over the chicken. Tuck the green pepper strips loosely around the chicken and vegetables.
Final roast: Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes, or until the peppers are just softened and the chicken is golden and crisp.

Recipe Tips

How to get crispy chicken skin? Although this recipe uses skinless thighs, if you use skin-on, ensure you pat the skin dry before seasoning. The final blast of high heat helps to crisp everything up beautifully.
Why leave the garlic unpeeled? Roasting garlic in its skin steams the clove inside, making it incredibly soft, sweet, and mild. You can squeeze the creamy garlic out of its skin to eat.
Can I use a different sausage? Cured Spanish chorizo is key to the flavour of this dish, as its paprika-infused oils render out and coat the other ingredients. Another spicy, cured sausage could work, but it would change the character of the dish.
Can I add other vegetables? Yes, chunks of courgette or red pepper would be a great addition. Add them with the green pepper for the final 20 minutes of cooking.

What To Serve With Spanish Chicken

This is a fantastic one-tin meal, but it’s also delicious with:

Crusty bread to mop up all the flavourful juices
A simple green salad with a sharp vinaigrette
A glass of Spanish red wine, like Rioja

How To Store Spanish Chicken

Refrigerate: Let the dish cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
Freeze: You can freeze the leftovers, but be aware that the texture of the roasted potatoes may become slightly softer upon reheating.

FAQs

The user query mentioned “Slow Cooker”, but the method is for the oven. Can I make it in a slow cooker? Yes, you can adapt this. Brown the chicken and chorizo in a pan first. Place all the vegetables (except the green pepper) in the slow cooker, top with the chicken and chorizo, and cook on low for 4-6 hours. Add the green pepper for the last 30 minutes. You won’t get the same roasted texture, but it will still be delicious.
Can I use bone-in chicken thighs? Yes, bone-in, skin-on thighs would be very flavourful. They may require an extra 10-15 minutes of cooking time.
What kind of chorizo is best? A Spanish-style cured (dried) chorizo is ideal for this recipe, not the soft, cooking chorizo.

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Hairy Bikers Spanish Chicken Recipe

Course: DinnerCuisine: British

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

400

kcal

A simple, rustic, and flavour-packed one-tin roast with chicken thighs, chorizo, new potatoes, and Mediterranean vegetables.

Ingredients

1 medium onion & 1 red onion, in wedges
500g new potatoes, quartered
8 garlic cloves, unpeeled
8 medium tomatoes, quartered
75g chorizo, sliced
8 boneless, skinless chicken thighs
½tsp sweet smoked paprika
½tsp dried oregano
1 green pepper, in strips
Salt and pepper

Directions

Preheat oven to 200°C/Gas 6. Roast onions, potatoes, garlic, and tomatoes in a tin for 20 minutes.
Scatter the sliced chorizo over the vegetables. Place the chicken thighs on top.
Sprinkle the chicken with a mix of paprika and oregano. Season and return to the oven for 20 minutes.
Remove from the oven, baste the chicken with the tin juices, and add the green pepper strips.
Increase oven to 220°C/Gas 7 and roast for a final 20 minutes until the chicken is golden and crisp.