Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Chicken, Chorizo and Sweet Potato Bake

by Jordan Bourke from Britain’s Best Home Cook

This recipe is the perfect midweek meal that leaves the hard work to the oven. Simply chuck chicken, sweet potato and chorizo in a tray and return to find a substantial and flavoursome family meal.

From the book


Pan-frying the chicken for a few minutes before roasting gives the skin a lovely crispiness and golden colour, but if you are stuck for time you can skip this step.

Read more Read less


2 tbsp olive oil
8 chicken thighs, skin on
150g (5oz) chorizo, chopped into chunks
1 red onion, thinly sliced
2 sweet potatoes, cut into wedges (no need to peel)
1 orange
a handful of rosemary leaves
1 tsp dried chilli flakes
sea salt and black pepper


Preheat the oven to 200˚C/180˚C fan/gas 6.

Heat one tablespoon of the olive oil in a large pan over a medium–high heat. Season the chicken thighs with salt and pepper, then place them into the hot pan, skin side down. Fry for 5–6 minutes, or until golden and crisp, then turn and fry on the other side for another 3–4 minutes.

Transfer to a roasting tin, skin side up, with the chorizo, red onion and sweet potato. Using a vegetable peeler, peel strips of zest off the orange and add them to the tin, together with the rosemary, chilli flakes and remaining tablespoon of oil. Season with salt and pepper and gently combine everything together. Bake for 35–40 minutes, or until the chicken and sweet potato are cooked through. Serve immediately.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week