Chicken and Chorizo Potato Bake Recipe

I absolutely love this Chicken and Chorizo Potato Bake Recipe because it’s one of those cozy, all-in-one dishes that just feels like a warm hug after a busy day. The mix of tender chicken thighs, smoky chorizo, and hearty potatoes soaked in a rich tomato sauce hits all the right notes—comforting, flavorful, and surprisingly easy to pull together. When I first tried this, I was amazed at how the potatoes absorb all that delicious sauce, making every bite super satisfying.

You’ll find that this recipe works perfectly for feeding a crowd or just treating your family to something special midweek without too much fuss. It’s a bit of a showstopper but doesn’t require hours of prep, which is exactly what I need for a relaxed dinner. The combination of sharp feta and smoked paprika really elevates it, giving it that little extra kick you didn’t know you wanted in a Chicken and Chorizo Potato Bake Recipe.

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Ingredients You’ll Need

The ingredients in this Chicken and Chorizo Potato Bake Recipe come together like a dream—each one adding its own texture and punch of flavor. When you pick your potatoes, I recommend starchy ones like Maris Piper or Russets because they crisp up beautifully and soak up the sauce without falling apart.

• Potatoes: Go for starchy types for that perfect crispy top and tender inside.
• Chicken Thighs: Juicy and forgiving, these keep the bake moist compared to chicken breast.
• Chorizo: Adds smokiness and spice; Spanish cured chorizo works great, but raw sausage is fine too if you prefer.
• Crushed Tomatoes: Forms the base of the sauce—choose good quality for better flavor.
• Sun-Dried Tomatoes: Bring sweetness and chewiness, complementing the smoky bacon-like chorizo.
• Red Pepper: Adds a bit of freshness and crunch.
• White Onion: Gives mild sweetness and depth.
• Garlic: Essential for aromatic flavor layering.
• Smoked Paprika: Enhances the smoky depth and pairs beautifully with the chorizo.
• Oregano: Adds herbal notes that brighten the dish.
• Sugar: Balances tomato acidity; adjust based on your tomatoes’ sweetness.
• Salt & Pepper: To taste for seasoning both the chicken and the bake overall.
• Oil Spray: For crisping the potatoes without excess grease.
• Feta (Optional): Crumbled feta adds a salty tang and creamy texture on top.

Variations

I love showing you how flexible this Chicken and Chorizo Potato Bake Recipe really is. I often mix things up based on what’s in my fridge or what mood I’m in. Don’t be afraid to personalize it; it’s one of the reasons this dish keeps feeling fresh no matter how many times you make it.

• Use Chicken Breast: I’ve tried it, but chicken thighs really work best—breast tends to dry out after the bake time.
• Spice Levels: Add a pinch of chili flakes to the sauce if your family loves a bit more heat.
• Vegetarian Twist: Swap chicken and chorizo for smoked tofu and smoked paprika for a plant-based version.
• Cheese Variations: Try goat cheese or mozzarella instead of feta for a milder, creamier topping.

How to Make Chicken and Chorizo Potato Bake Recipe

Step 1: Prep and Crisp the Chorizo

Start by peeling and dicing your potatoes into small, even chunks—about half an inch square—this helps them cook evenly and crisp up nicely. Then, in a large oven-safe pan, gently fry the chorizo over medium-low heat until the fat starts to melt and the edges get a bit crisp. This step infuses the oil, which creates a flavor-packed base for everything else. Be careful not to burn it; you want that lovely sizzling aroma, not bitterness.

Step 2: Cook the Chicken Thighs

Season your bite-sized chicken pieces with salt and pepper, then crank the heat up to medium-high. Sear the chicken in the chorizo oil until golden and crisp on both sides. Don’t worry if they’re not fully cooked inside at this point—that will happen in the oven. Removing the chicken and chorizo briefly helps avoid overcrowding, so everything browns beautifully.

Step 3: Build the Flavor Base

Lower the heat to medium and toss in the onion, red pepper, and garlic. Cook until softened and smelling fragrant. Then add the sun-dried tomatoes along with the chicken and chorizo back into the pan. Pour in the crushed tomatoes, swirling the cans with a splash of water to get all that tomato goodness out. Now season with smoked paprika, a pinch of oregano, salt, sugar (to balance acidity), and pepper. Give it a good stir and let all those flavors mingle off the heat while you prep the potatoes.

Step 4: The Final Assembly and Baking

Spread the potatoes evenly over the top of the saucy mixture, trying to close as many gaps as possible so they don’t dry out during baking. Then season generously with salt and pepper and give everything a generous spray of oil to get those potatoes golden and crispy. Pop the pan into your preheated oven at 350°F (180°C) and bake for 35 minutes. After that, sprinkle crumbled feta and oregano over the top, gently push down any potatoes that might be burning, and bake for another 10 minutes until the potatoes are tender and crispy and the tomato sauce has thickened beautifully.

How to Serve Chicken and Chorizo Potato Bake Recipe

Garnishes

I usually finish the bake with a scattering of crumbled feta and oregano because it adds a fresh, tangy contrast to the smoky richness. For a bit of green and vibrancy, a handful of chopped fresh parsley or coriander works wonders on top right before serving. Sometimes I add a lemon wedge on the side for a quick squeeze of brightness that wakes up all the flavors.

Side Dishes

My go-to sides are simple—steamed or sautéed broccolini, roasted green beans, or a crisp seasonal salad to cut through the richness. This bake is pretty hearty, so a light, fresh side helps balance the meal without overshadowing it.

Creative Ways to Present

For dinner parties, I like to serve this Chicken and Chorizo Potato Bake Recipe straight from the pan at the table, letting everyone dig in family-style. Another fun presentation is scooping individual portions into mini cast-iron skillets—makes the dish feel extra special and cozy. You can also layer the potatoes artistically on top before baking for a rustic gratin look that guests always compliment.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge where this bake keeps well for up to 3 days. The flavor often deepens overnight, making it even better the next day! Just be sure to cover it tightly to keep those potatoes from drying out.

Freezing

Freezing works great if you want to prep ahead. I let the bake cool completely, then portion it into freezer-safe containers. It freezes well up to 2 months. When you’re ready to eat, thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers in a preheated oven at 350°F (180°C) for about 15-20 minutes, which helps preserve that crispy potato top. Microwaving works in a pinch but can make the potatoes soggy, so I avoid it when possible.

FAQs

Final Thoughts

This Chicken and Chorizo Potato Bake Recipe has become a staple in my kitchen for good reason—it’s approachable, packed with flavor, and perfect for feeding hungry friends or family. I hope you try it out and find it as comforting and delicious as I do. Trust me, once you make it, you’ll keep coming back to those crispy potatoes and spicy, saucy layers—that’s the magic of this dish.

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