Chicken and Chorizo Potato Bake Recipe

I absolutely love how this Chicken and Chorizo Potato Bake Recipe turns out every single time—it’s one of those meals that feels like a warm hug on a plate. The rich, smoky aroma from the chorizo combined with tender chicken thighs and those perfectly crisped potatoes just makes it impossible to stop eating. Whether you’re cooking for a weeknight dinner or a casual weekend gathering, this bake hits all the right notes without requiring hours in the kitchen.

What makes this Chicken and Chorizo Potato Bake Recipe really special is how the flavors meld together effortlessly. The tanginess from the crushed tomatoes and sun-dried tomatoes balances the smoky paprika and the saltiness of the chorizo and feta. Plus, the whole dish is self-contained in one pan—making cleanup a breeze! If you haven’t tried this combination yet, trust me, you’re in for a treat.

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Ingredients You’ll Need

The ingredients for this Chicken and Chorizo Potato Bake Recipe are simple but thoughtfully chosen to create depth and richness. Using starchy potatoes like Maris Pipers or Russets ensures the perfect crispy-on-the-outside, soft-on-the-inside texture, while sun-dried tomatoes add a sweet tanginess that complements the chorizo beautifully.

• Potatoes: Go for starchy varieties, diced small so they cook evenly and crisp up nicely.
• Chicken Thighs: Juicy and forgiving, chicken thighs remain tender during the longer bake time.
• Chorizo: Adds smoky, spicy richness—Spanish cured chorizo works great, but raw sausage can be delicious too.
• Crushed Tomatoes: Canned crushed tomatoes form the sauce base; quality makes a difference in flavor and acidity.
• Sun-Dried Tomatoes: These little flavor bombs deepen the tomato base and add texture.
• Red Pepper: Adds great sweetness and color contrast.
• White Onion: For savory depth and sweetness once softened.
• Garlic: Essential aromatic that blends seamlessly into the sauce.
• Smoked Paprika: Key spice that ties the chorizo and tomatoes together with a smoky punch.
• Oregano: Adds herbal warmth and freshness.
• Sugar: Just a pinch to balance acidity, especially if your canned tomatoes are tart.
• Salt & Pepper: To taste, enhancing all the other flavors.
• Oil Spray: For crisping the potatoes nicely on top.
• Feta Cheese (optional): Crumbled on top, it adds a lovely salty creaminess that’s irresistible.

Variations

I like to keep this Chicken and Chorizo Potato Bake Recipe pretty classic, but there’s lots of room to make it your own. For instance, if you prefer a less spicy dish, swapping chorizo for smoked sausage or even bacon works beautifully. Or, add extra vegetables like mushrooms or spinach for a twist.

• Vegetarian Version: I’ve tried replacing the chicken and chorizo with hearty roasted vegetables and a smoky spice mix, and it’s surprisingly satisfying.
• Add More Heat: When my husband wants it spicy, I add a touch of chili flakes or some hot paprika to the sauce for a fiery kick.
• Cheese Swap: Sometimes, I use grated cheddar or a sprinkle of Parmesan instead of feta for a melty top layer.
• Herb Variations: Fresh thyme or rosemary can elevate the flavors if you want an herbaceous note.

How to Make Chicken and Chorizo Potato Bake Recipe

Step 1: Prep Your Ingredients Nicely

Start by peeling and dicing your potatoes into very small, uniform chunks—about 1/2 inch squares. This small size is crucial because it means the potatoes will cook evenly and get delightfully crispy on top without being hard inside. While you’re at it, slice the chorizo into half-moons, dice the chicken thighs into bite-sized pieces, and prep your veggies—onion, garlic, and red pepper go finely diced or sliced as you prefer.

Step 2: Render the Chorizo and Brown the Chicken

Heat your oven-safe pan over low to medium heat and add the chorizo first. Cooking it slowly helps release the fat and crisps the edges just enough to build that irresistible smoky base flavor. Once the chorizo is a bit crisped, remove it but keep the fat in the pan—you’ll use this delicious oil to brown the chicken. Season your chicken pieces with salt and pepper, then increase the heat to medium-high and brown the chicken nicely on both sides. Don’t worry if the chicken isn’t cooked through at this point; it will finish cooking in the oven.

Step 3: Sauté the Veggies and Build the Sauce

Bring the heat down slightly to medium, then toss in your onions, garlic, and red pepper. Cook them gently until softened, which usually takes around 5 minutes. At this point, add the sun-dried tomatoes, chorizo, and chicken back to the pan. Pour in your crushed tomatoes and rinse out the cans with a splash of water to pick up every bit of tomato goodness. Now sprinkle in the smoked paprika, oregano, a pinch of sugar to balance acidity, and salt and pepper to taste. Give everything a good stir, then turn off the heat.

Step 4: Layer the Potatoes and Bake

Evenly spread the diced potatoes on top of the tomato and meat mixture, trying to close any gaps because this helps them crisp up beautifully and cook through uniformly. Season the potato layer generously with salt and pepper, then spray or drizzle oil on them—this is what gives you that perfect golden crust. Pop the whole pan in the oven at 350°F/180°C for about 35 minutes.

Step 5: Add Feta and Finish Baking

After 35 minutes, take the bake out of the oven and sprinkle crumbled feta and oregano on top. If you see some potatoes starting to brown too quickly—often those poking out the most—use a spoon to gently push them down into the sauce to prevent burning. Return the pan to the oven for another 10 minutes or until potatoes are perfectly crispy on top and tender all the way through. The sauce underneath should have thickened nicely.

How to Serve Chicken and Chorizo Potato Bake Recipe

Garnishes

I always top this bake with crumbled feta and a sprinkle of dried oregano—it adds a lovely salty, creamy surprise against the spicy chorizo. Fresh herbs like parsley or basil also brighten things up really nicely if you want to add a pop of color and freshness.

Side Dishes

To keep things balanced, I like serving this with simple steamed or roasted greens like broccolini or green beans. A crisp green salad with a tangy vinaigrette also pairs beautifully and cuts through the richness, making the meal feel lighter without losing satisfaction.

Creative Ways to Present

For special occasions, I sometimes serve this bake family-style in the pan, letting everyone dig in straight from it—it’s fun and rustic. Another fun idea is to scoop portions into individual oven-safe ramekins before baking for a personalized touch, especially great if you’re inviting friends over.

Make Ahead and Storage

Storing Leftovers

I usually pack leftover Chicken and Chorizo Potato Bake into airtight containers and store it in the fridge for up to 3 days. The flavors actually deepen overnight, making reheated portions taste even better the next day.

Freezing

This bake freezes well in portions if you want to meal prep. Just cool completely, then wrap tightly or use freezer-safe containers. When you’re ready to eat, thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop leftovers straight into a 350°F oven for about 20 minutes, which brings back the crispy top and warms through evenly without drying it out. Microwaving works in a pinch but can make the potatoes soggy, so I tend to avoid that.

FAQs

Final Thoughts

This Chicken and Chorizo Potato Bake Recipe is one I keep coming back to because it’s comfort food made smart and simple. I love how accessible the ingredients are and how little fuss it takes to create something that fills the room with amazing smells and leaves everyone happy and satisfied. If you want a dish that’s impressive but beginner-friendly, hearty yet balanced, this is your winner. I hope you’ll give it a try soon—I’m sure it’ll become a favorite in your home too!

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