Nigella’s Spanish Chicken with Chorizo & Roast Potatoes

By Linda Garrould · Updated 31 May 2026

In short: Spanish chicken with chorizo and roast potatoes is a one-tray Sunday lunch inspired by Nigella Lawson — chicken thighs roasted with chorizo, potatoes and red onion until everything is golden and the juices run smoky and rich. It’s a relaxed alternative to a full roast that gives you more time with the family. Below is the version we’ve cooked for years; you’ll find Nigella’s original recipe on her website.

Why this is our favourite easy Sunday lunch

My family love this, and it’s earned a permanent place in my top ten family-friendly recipes. The beauty of it is that everything goes into one tray and the oven does the work, so you can spend Sunday with everyone instead of standing over the hob. It’s also a genuinely cheap meal to put together, which makes it easy on your budget as well as your time. In winter I add a few extra vegetables to the tray; in summer I simply serve it with a big salad.

The recipe was made famous by Nigella Lawson, who cooks it as a gloriously low-effort traybake. You can read Nigella’s original recipe on her website — the version below is how we make it at home.

Our family version

This is roughly how we put it together. Treat the quantities as a guide and adjust to suit your family and what’s in the fridge.

Ingredients (serves 4):

• 8 bone-in, skin-on chicken thighs
• 2 cooking chorizo sausages (about 225g), thickly sliced
• 750g new or baby potatoes, halved
• 2 red onions, cut into wedges
• 2 tbsp olive oil
• 1 tsp dried oregano
• Grated zest of 1 orange (optional, but lovely)
• Salt and freshly ground black pepper

Method:

1. Heat the oven to 200°C (180°C fan).
2. Tip the potatoes, chorizo and red onion into a large roasting tray. Drizzle with the olive oil, scatter over the oregano and orange zest, and season well. Toss to coat.
3. Sit the chicken thighs on top, skin-side up, and season the skin.
4. Roast for about 1 hour, until the chicken is cooked through, the skin is crisp and the potatoes are tender and golden. The chorizo will release a smoky, paprika-rich oil that flavours everything in the tray.
5. Rest for 5 minutes, then bring the whole tray to the table.

Prep time: 10 minutes | Cooking time: 1 hour | Serves: 4

Tips

• Use a big enough tray. Give everything room in a single layer so the potatoes roast rather than steam.
• Marinate ahead if you can. Assembling the tray a few hours early (or the night before) lets the flavours develop and means it goes straight into the oven on the day.
• Add extra veg in winter. Peppers, cherry tomatoes or chunks of squash all work well tucked around the chicken.

What to serve with it

It really doesn’t need much. A simple green salad and some crusty bread to soak up the smoky juices is all we usually add in summer. In colder months, a bowl of buttered greens or some roasted Chantenay carrots rounds it out nicely.

Frequently asked questions

Can I make it ahead?
Yes — assemble the tray, cover and keep it in the fridge for up to a day, then roast when you’re ready. The flavour is even better for the wait.

Can I use chicken breasts instead of thighs?
You can, but thighs stay much juicier over a long roast. If you use breasts, add them part-way through so they don’t dry out.

What kind of chorizo should I use?
Use the raw cooking chorizo (the soft sausages), not the cured slicing kind. It releases its smoky oil as it roasts, which is what gives the dish its character.

Is it spicy?
It’s mildly smoky rather than hot, so it’s popular with children. Choose a hot chorizo if you’d like more of a kick.

Do give it a try and let us know how you get on in the comments. It’s one of those rare Sunday lunches that feels generous but barely makes any work.

More family-friendly recipes

• Jamie Oliver’s easy family lasagne
• Jamie Oliver’s weekend shepherd’s pie

Looking for more dinners with barely any washing up? See our collection of easy one pot meals, grouped by pot, pan and tray.