Cooking, at least for me, has always been more than just a means to fill up. It’s about the little rituals-the chopping, the stirring, the smells wafting through the kitchen-that make even a quiet evening feel special. There’s something almost magical about the way food can transport you to a different place, time, or memory. And if there’s one recipe that has been a constant in my kitchen, one that’s both effortless yet bursting with flavor, it’s Nigella Lawson’s Chicken and Chorizo Tray Bake.
This recipe has that perfect balance of simplicity and richness. It’s one of those meals where everything comes together in one pan, allowing the ingredients to meld and form a kind of harmony that you can’t help but savor with every bite. The combination of succulent chicken, smoky chorizo, and roasted vegetables gives off an earthy warmth that makes you feel cozy and content-like being wrapped in a soft blanket after a long day.
It’s also one of those meals that feels like it could be served at a dinner party or just as easily on a lazy Wednesday night. Nigella has a way of taking the humble and turning it into something exceptional without overcomplicating things, and this dish is the perfect example of that.
But let me take you through it step by step and share some personal insights I’ve gathered from making it time and again.
Nigella Lawson’s Chicken And Chorizo Tray Bake Recipe
Nigella’s Chicken and Chorizo Tray Bake is, to me, the epitome of a no-fuss meal that doesn’t sacrifice flavor. It’s the kind of recipe you can make without a ton of prep time, and the oven does all the heavy lifting. What makes this recipe particularly wonderful is that the flavors develop as it roasts, so you’re not just throwing things together but rather letting them transform into something greater. The chorizo’s smokiness infuses the chicken, and the potatoes soak up all the rich, flavorful juices.
I first came across this recipe on one of those nights when I just needed something comforting and didn’t want to spend hours in the kitchen. I’d seen Nigella make this dish on TV, and it seemed deceptively simple. Yet, I remember being skeptical at first-how could something so easy taste so good?
Spoiler alert: it does.
Ingredient List
What I love most about this dish is that the ingredients are all things you’d probably already have in your fridge or pantry. There’s no hunting around for obscure spices or hard-to-find produce. Here’s what you’ll need:
- Chicken thighs (bone-in, skin-on) – The thighs give the dish a richness and juiciness that chicken breasts just can’t match. Trust me, you want the skin on for that crispy, golden finish.
- Chorizo – The smokiness of chorizo is key. If you can get your hands on the Spanish variety, even better.
- Red onion – Adds sweetness and depth when roasted.
- Potatoes – I usually go for new potatoes, but any waxy variety works fine. They absorb all the lovely juices from the chicken and chorizo.
- Garlic – Because, well, garlic. It’s a flavor enhancer that makes everything better.
- Bell peppers – For a little color and sweetness.
- Olive oil – To help everything crisp up and bind it all together.
- Fresh thyme – This herb infuses a lovely, earthy fragrance.
- Salt and pepper – To taste, obviously.
There’s nothing fancy here, and that’s part of the charm. The simplicity of the ingredients is what makes this dish so versatile and comforting. I’ve even substituted a few items on occasion-like using sweet potatoes instead of regular ones or adding some cherry tomatoes for an extra burst of color and acidity.
How To Make Nigella Lawson’s Chicken And Chorizo Tray Bake?
The beauty of this recipe lies in its simplicity. There’s minimal prep work, which means less time standing over a hot stove. Here’s how it goes:
- Preheat your oven to 200°C (about 400°F). Get your baking tray ready-you’ll want one large enough to spread everything out in a single layer.
- Prepare the chicken by seasoning it with salt, pepper, and a little olive oil. This part is super important, especially since the skin will crisp up in the oven, so don’t skimp on the oil.
- Chop the chorizo, potatoes, onion, and peppers. I like to cut everything into roughly similar-sized pieces for even cooking, but don’t worry if they’re a little uneven-perfect is overrated.
- Layer it all in the tray. Start with the chicken thighs at the center, and then scatter the chorizo, potatoes, peppers, and onions around. Add the garlic (whole cloves are fine-they’ll roast beautifully). Drizzle with a bit of olive oil and sprinkle over the thyme, salt, and pepper.
- Roast it all in the oven for about 40-45 minutes. You’ll know it’s done when the chicken skin is golden and crispy, and the potatoes are tender. Give everything a quick toss halfway through, just to make sure nothing sticks or burns.
- Serve and enjoy. The chicken and chorizo will have released their juices, so you’ll have this wonderful, smoky, savory sauce. I like to serve it right from the tray, family-style, with a simple green salad on the side.
Things I Learned
As simple as this recipe is, there are a few things I’ve learned along the way that make a huge difference.
First, don’t skip the skin on the chicken. Sure, you could use boneless, skinless chicken breasts, but they won’t give you that rich, crispy texture that makes this dish so addictive. The skin gets all crispy and golden, while the chicken stays incredibly juicy underneath. It’s a little indulgent, but oh, is it worth it.
Second, don’t overcomplicate it. The joy of this recipe lies in the simplicity of the ingredients. You don’t need to add too many extras or go overboard with fancy seasonings. The chorizo is so flavorful on its own, and everything else just complements that smokiness.
And lastly, experiment with variations. I’ve swapped out the peppers for zucchini when I didn’t have any on hand, and it worked just fine. You could add a splash of white wine to the tray halfway through roasting for a bit more depth, or throw in some olives for a Mediterranean twist.