Mary Berry Spanish Chicken Recipe

This crispy, rich Mary Berry Spanish Chicken is made with chicken thighs, smoky chorizo, and sweet peppers and ready in just over an hour. The chicken roasts alongside the chorizo, absorbing the vibrant, spiced oils as the skin turns perfectly golden. I make this on busy weeknights because it requires minimal effort but delivers massive flavour.

Why This Classic Works

I used to find one-pan chicken bakes quite watery, but this version solves that problem completely. The secret is giving the ingredients enough space on the roasting tray so they roast rather than steam.

I learned early on that skipping the bone-in, skin-on chicken is a mistake. The skin renders down, mixing with the chorizo fat to create a built-in sauce that coats the vegetables.

Mary Berry Spanish Chicken Ingredients

• 8 bone-in, skin-on chicken thighs
• 200g cooking chorizo, sliced into 1cm coins
• 2 large onions, cut into wedges
• 2 red peppers, deseeded and chopped into large chunks
• 2 garlic cloves, crushed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper

How To Make Mary Berry Spanish Chicken

1. Preheat the oven: Preheat your oven to 220C (200C fan).
2. Prepare the vegetables: Scatter the onions, peppers, and garlic evenly across a large roasting tin.
3. Add the meat: Arrange the chicken thighs and sliced chorizo over the vegetables in the tin.
4. Season and oil: Drizzle everything with olive oil, then sprinkle evenly with smoked paprika, salt, and pepper.
5. Roast the chicken: Bake for 45 to 55 minutes until the chicken is cooked through and the skin is golden and crisp.

Recipe Tips

• Use a large tray: Overcrowding the pan causes the vegetables to become mushy rather than roasted.
• Check the chorizo: Make sure to use raw cooking chorizo rather than the cured, ready-to-eat variety for the best texture and oil release.
• Baste halfway: Spoon the reddish pan juices over the chicken halfway through cooking to boost flavour.

What To Serve With Spanish Chicken

This dish pairs well with crusty white bread to mop up the smoky chorizo oils left in the pan. You can also serve it over simple boiled new potatoes or a bed of plain couscous.

How To Store

Keep leftover chicken and vegetables in an airtight container in the fridge for up to three days. You can freeze the cooked portions for up to two months, though the peppers will soften significantly upon reheating.

FAQs

Can I use chicken breasts instead?

Yes, but they dry out faster. Reduce the cooking time to 30 minutes and check if they are cooked through.

Do I need to peel the chorizo?

If the skin is thick or papery, peel it off before slicing to avoid tough bits in the dish.

Is this dish very spicy?

No, the paprika and chorizo provide a smoky warmth rather than intense chilli heat.

Can I add other vegetables?

Courgettes and cherry tomatoes work nicely, but add them halfway through the cooking time so they do not turn to mush.

Nutrition

• Calories: 650 kcal
• Total Fat: 42g
• Saturated Fat: 12g
• Cholesterol: 185mg
• Sodium: 850mg
• Total Carbohydrate: 15g
• Protein: 45g

Try More Recipes:

• Mary Berry How to Make Coronation Chicken Recipe
• Mary Berry Creamy Chicken Pasta Bake Recipe
• Mary Berry Chicken and Leek Pie Recipe