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The main dish, Mediterranean

Roast chicken with peppers and chorizo

Roast chicken with peppers and chorizo is a one pan dish for 6 people, made with chicken thighs, peppers, and baby potatoes. It takes 20 minutes of active work, gets prepped in the morning and goes into the oven right before guests arrive, with very easy difficulty and a cost of €3.50 per person. The key to it is the chorizo, which colors and flavors the whole dish as it cooks.

Roasted chicken thighs with soft peppers and chorizo, one big dish to set right in the middle of the table.

Roast chicken with peppers and chorizo
For
6 people
Work
20 min
Total time
1 h 15
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€3.50
Calories per person
640 kcalcalculated by Kiloach, your weight coach

Chicken thighs roast alongside soft peppers and baby potatoes while the chorizo releases its red, smoky fat all through the dish. There's no sauce to make, the pan juices do all the work on their own. Smoked paprika adds a quiet warmth that calls to mind southern European kitchens.

This is the kind of dish you place in the middle of the table and let guests help themselves to, with no separate side dish to manage. It works just as well for a casual dinner with friends as for a family meal in summer, and kids tend to like it without any fuss.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 20 min
  3. Before the guests arrive 2 steps, 1 h 10
  4. When it's time to serve 1 step

Prep the vegetables, chorizo, and seasoned chicken in the morning, then keep everything separate in the fridge until your guests arrive. Right before they get there, put the dish in the oven for an hour, which leaves you free to greet them without rushing. At serving time, bring the dish straight to the table with its pan juices.

The ingredients

6 people

Butcher

  • Chicken thighs 8
  • Mild chorizo 200 g

Fruits and vegetables

  • Red bell peppers 3
  • Yellow bell pepper 1
  • Onions 3
  • Baby potatoes 800 g
  • Garlic 4 cloves

Pantry

  • Smoked paprikaoften in the pantry 2 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cut the peppers into strips, the onions into wedges, and the chorizo into rounds, then toss with the olive oil and paprika. 15 min

    Leave the skin on the peppers, it adds flavor.

  2. Rub the chicken thighs with paprika, salt, and pepper, then cover and refrigerate. 5 min

    Salting a few hours ahead makes the meat juicier.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Arrange the chicken, potatoes, and vegetables in a large pan and roast at 200°C. 1 h

    Put the chicken on top of the vegetables, its fat bastes them as it cooks.

  2. Stir the vegetables halfway through and let everything brown. 10 min

    Add a splash of water if the bottom of the pan starts to stick.

When it's time to serveThe final touches, right in front of your guests.

  1. Serve the dish straight at the table with its red pan juices.

    Squeeze a lemon over it to brighten everything up.

Our tips to get it right

  • Pick chicken thighs with the skin on, it crisps up in the oven and keeps the meat protected during the long roast.
  • Halve the baby potatoes if they're on the larger side, so they cook at the same pace as the vegetables.
  • Use a wide, shallow pan rather than a deep one, so everything browns evenly instead of steaming.

The variations

  • Swap the mild chorizo for spicy chorizo if you like more heat, the quantity stays the same.
  • For a vegetarian version, skip the chicken and chorizo and double the peppers and potatoes, adding a bit more smoked paprika to make up for the flavor.
  • For picky kids, serve the chicken thighs on their own and let the more adventurous eaters try the chorizo and peppers afterward.

What to serve it with

  • A green salad with lemon
  • Bread to soak up the red juices
  • A chilled summer rosé

Storage

Keeps for 2 to 3 days in the fridge in a sealed container. Reheat in the oven at 180°C for about 15 minutes so the chicken skin crisps back up. Freezes well for up to 2 months.

Questions about this recipe

Can I use chicken breasts instead of thighs?

Chicken breasts dry out faster during a long roast, so thighs are the better choice since they stay juicy. If you do use breasts, cut the cooking time by about 15 minutes.

What kind of chorizo works best here?

A mild chorizo sold whole, that you slice yourself, melts into the dish better than thin pre sliced chorizo. Spicy chorizo also works well if you want more kick.

How do I know when the chicken is done?

Pierce the thickest part of the thigh, the juices should run clear, not pink. After an hour at 200°C, the thighs are usually cooked through.

Can I make this for more than 6 people?

Yes, just scale up the quantities and use one or two large pans depending on your oven size. Avoid stacking the pieces so everything browns properly.

Can a roast chicken with peppers and chorizo be made ahead?

Yes, during the day. The recipe needs 20 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a roast chicken with peppers and chorizo?

Allow 1 h 15 in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in a roast chicken with peppers and chorizo?

About 640 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a roast chicken with peppers and chorizo cost?

About €3.50 per person, that's €21.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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