Roasting Tin Chicken and Chorizo

Name: Roasting Tin Chicken and Chorizo
Cuisine: Spanish
Ingredients: 450 g cherry tomatoes, halved; 750 g baby potatoes, halved (or quartered if large); 150 g pitted black or green olives, halved; 150 g pitted black or green olives, halved; 1 large chilli, roughly chopped; 4 tbsp olive oil; 225 g chorizo, diced; 1.2 kg boneless, skinless chicken thighs; 4 tbsp tomato purée

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

No messing – this is one of our favourite midweek dinners. Meat and tatties Spanish-style with lots of punchy flavours.

Ingredients

4 tbsp tomato purée
4 tbsp olive oil
1 large chilli</

Europe
Spain
United Kingdom
Scottish
Dinner
Main course
Scotland

Method

Preheat the oven to 200°C/180°C fan/gas mark 6.
Using a hand blender, blitz the tomato purée, olive oil and chilli until you have a smooth paste.
Trim any fatty or stringy bits off the chicken thighs, then put them in a bowl and cover with th