This baked chicken & chorizo is the simplest of one pan chicken dinners, but also one of the tastiest. Just pile chicken, tomatoes, chorizo, garlic, basil and seasoning into a baking dish and bake until browned and bubbling. So delicious, and a perfect crowd pleasing easy dinner for the family or guests.
Drizzle over the olive oil and balsamic vinegar (if using), then bake for around an hour until the tomatoes are slightly charred and the chicken is cooked through and slightly browned where it pokes through the sauce. Toss and stir once half way through cooking.
toasted bread with olive oil and salt or mashed potatoes
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Notes
Chicken: Feel free to use skin-on, bone-in chicken thighs and/or legs in this recipe instead, if you prefer. Cooking time should be around the same.Chorizo: Use Spanish chorizo, NOT Mexican (two different things!). Look for a whole authentic dark-colored chorizo sausage rather than a paler one which tends to be less flavorsome. Aldi usually has good options!Garlic: I leave the garlic unpeeled so it roasts in the skins – perfect for squeezing out into the tomato-ey sauce! You can peel the garlic though if you prefer.Leftovers and freezing instructions: This baked chicken and chorizo makes great leftovers! Simply serve into dishes, cover and reheat in a microwave for about 4.5 minutes. This is one of those meals that I think tastes even better the next day!Alternatively you can freeze the leftovers. Simply freeze in glass containers for up to 6 months, then defrost and reheat either on the stove top or in the microwave.