Roast Chicken With Chorizo


Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

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Roast Chicken With Chorizo

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For most of us, the most attractive part about cooking an entire meal in one pot — be it in a roasting pan, baking dish or sheet pan — is the thought of fewer dishes to clean up and potential time saved. Whether or not I use that extra bit of time constructively is entirely debatable.

The most popular one-pot type dinner in my home involves chicken. My trustworthy formula is roast chicken, either whole or in parts, tossed with vegetables or fruit. Once the skin heats up, the fat and moisture trapped underneath are released, and they drip over whatever’s in their proximity with a ritzy coat of flavor. The skin becomes crispy while the meat stays juicy and delicious. Rendered chicken fat is a powerful flavoring agent; I sometimes bake my potato “fries” with schmaltz, similar to how a rotisserie chicken rotates over a pan of potatoes.

In this one-pot or sheet-pan dish, the flavorful fat arises from the chicken and the chorizo. You can easily adjust this recipe to utilize any chicken cut, but the skin and bones give the chicken extra flavor and texture. Select a good chorizo – I prefer one with a robust blend of spices. If you don’t eat pork, some delicious soy-based versions of chorizo in stores work as fantastic substitutes, but you might need to add a little oil. Besides potatoes, sweet potatoes and carrots work great here; remember to cut them into smaller chunks and adjust the cooking time accordingly.

Don’t forget to add the feta at the end, providing a cool and salty counterpoint.

This recipe first appeared in my column at The San Francisco Chronicle on December 27, 2019



1.5 lb/680 g fingerling potatoes, halved

Fine sea salt to taste

1/2 tsp ground black pepper

5 oz/140 g Mexican-style chorizo

2 lb/910 g chicken thighs or whole legs, with bone and skin left on

2 Tbsp extra-virgin olive oil

2 tsp ground turmeric

2 tsp dried oregano

1 tsp red pepper flakes such as Aleppo

2 Tbsp chopped flat-leaf parsley

2 Tbsp crumbled feta or cotija

1 lime cut into wedges, for serving


  1. Preheat the oven to 400F/200C.
  2. Line a baking sheet with foil.
  3. Season the potatoes with salt and pepper and spread them on the baking sheet. Remove the chorizo from its casing, break it into small bite-size pieces, and toss with the potatoes.
  4. Pat the chicken dry with paper towels and place them on a large plate. Season the chicken on both sides with salt. Mix the olive oil, turmeric, oregano, and red pepper in a small bowl. Rub this mixture over the chicken thighs and place them on the baking sheet. Roast until a thick part of the chicken reads 165F/74C on an instant-read thermometer, the skin is crispy and golden brown, and the potatoes are completely tender and golden brown, for about 30 to 45 minutes. Remove from oven and let cool for 10 minutes before serving.
  5. To serve, transfer the potatoes and chicken, along with any juices in the pan, to a serving platter. Garnish with the parsley and feta, and serve with lime wedges on the side.

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