Jersey Royals nestled with spicy chorizo, juicy chicken, vine tomatoes and leeks, roasted with garlic and topped with thyme. This Jersey Royal Chicken Chorizo Traybake makes its own lovely sauce!
Sometimes, often in fact, I don’t have a recipe in mind when I go into the kitchen to make a meal. I start opening drawers in the refrigerator and browsing my pantry for inspiration. This meal was one of those.
I had some spicy chorizo I had been wanting to use and a leek that was getting just a little dried out on top. And the rest just sort of fell together in my big roasting pan.
I have since made it again because it was so good! The oils that render as the chicken thighs and chorizo roast, along with the tomato juice make the most wonderful basting liquid!
Jersey Royal Chorizo Chicken Traybake
Traybake in the UK, sheet pan dinner in the US. Whatever we call them, everyone loves just one cooking vessel to wash up! If you don’t have Royals or baby new potatoes, you can use larger waxy potatoes like Yukon Golds (US) or Charlottes (UK). Peel them and cut them into chunks.
Ingredients
8 oz or 225g Spanish chorizo
1 fat leek, tender green and white parts only, trimmed weight 136g
4 skin-on, bone in chicken thighs, cut in half (approx. weight 1 lb 10 oz or 750g)
3 cloves garlic
6 (ripened on the vine, if possible) cherry tomatoes
1.1 lb or 500g Jersey Royals or baby new potatoes
olive oil for drizzling and greasing the pan
fine sea salt
freshly ground black pepper
3-4 sprigs fresh thyme
Method
Preheat your oven to 400°F or 200°C and prepare your roasting pan by drizzling it with a little olive oil.
Peel the casing off of the chorizo and discard. Cut the chorizo into chunks.
Trim the hard green part and the root end off of your leek and discard, Cut the rest into chunks. Slice the garlic cloves thinly.
Use a meat cleaver or poultry scissors to cut each chicken thigh in half, through the bone. Put the chicken pieces skin side up in the prepared pan.
Distribute the leek and potatoes around the chicken. Halve the tomatoes and tuck them in too. Sprinkle the whole thing with some sea salt and freshly ground black pepper.
Now add in the chorizo and scatter the sliced garlic on top.
Give everything another drizzle of olive oil and bake in your preheated oven for about 40 minutes, basting occasionally.
Add in the sprigs of thyme and bast again.
Bake for another 5-10 minutes or until the chicken is cooked through.
Season with salt and pepper to taste.
Enjoy!
Welcome to the 3rd edition of Alphabet Challenge 2025, brought to you by the letter C. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the C recipes below:
- Sneha’s Recipe: Chettinad Mushroom Masala
- Food Lust People Love: Chicken Chorizo Traybake
- Blogghetti: Captain Crunch French Toast
- Mayuri’s Jikoni: Chickpea Chaat Salad
- Karen’s Kitchen Stories: Hot Chocolate Cookies
- A Day in the Life on the Farm: Cider Glazed Chicken Wings
- Magical Ingredients: Cheesy Corn Dip
- Jolene’s Recipe Journal: Chia Seed Protein Bites
- A Messy Kitchen: Cappuccino Mousse
- Culinary Cam: Lemon Lavender Blackberry Cake
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cheesy Cheddar Taco-Seasoned Corn Chip Dip
Here are my posts for the 2025 alphabet challenge, thus far:
C. Jersey Royal Chicken Chorizo Traybake – this post!
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