Chicken Thigh, Chorizo & White Bean Traybake
There’s a simple comfort to a traybake when you want maximum flavour with almost no washing up. This dish relies on letting the chicken fat and chorizo oil do all the heavy lifting. As the thighs roast, they drop their rich juices over sweet peppers, red onions, and creamy butter beans, creating a dark, savoury base in the pan. Splashing in red wine vinegar and a touch of honey halfway through cuts through the heavy pork fat, turning those pan drippings into a sticky, sour-sweet glaze that coats every bean. It comes together in under an hour and leaves you with just one dish to clean.
Chicken Thigh, Chorizo & White Bean Traybake
A rich one-dish Spanish traybake with crispy chicken thighs, mini cooking chorizo, sweet peppers, red onion, and butter beans in a jammy red wine vinegar glaze.
Ingredients
- 4 large bone-in, skin-on chicken thighs
- 190g mini cooking chorizo
- 2 red peppers, cut into thick strips
- 2 red onions, cut into wedges
- 1 whole garlic bulb, halved across the middle
- 2 tbsp olive oil
- A few sprigs of fresh thyme
- 400g tin white beans (butter, haricot or cannellini beans), drained and rinsed
- 2 tbsp red wine vinegar
- 2 tbsp honey
- Flaky sea salt and freshly ground black pepper
Instructions
- Take the chicken thighs out of the fridge 20 minutes before cooking. Pat the skin completely dry with kitchen paper and season generously with flaky sea salt.
- Preheat the oven to 190°C fan (210°C conventional) and place an empty ceramic baking dish inside to heat up.
- In a bowl, toss the sliced peppers, red onion wedges, halved garlic bulb, chorizo, and thyme sprigs with 2 tbsp of olive oil, salt, and pepper. Carefully spread the mixture into the hot baking dish.
- Arrange the chicken thighs on top of the vegetables, skin-side up, ensuring they sit proud of the other ingredients so the skin remains dry.
- Roast for 30 minutes, until the chorizo has released its vibrant red oil, the vegetables have softened, and the chicken skin is starting to turn golden.
- Remove the dish from the oven. Lift the chicken thighs onto a plate, then stir the drained butter beans, red wine vinegar, and honey directly into the vegetables and chorizo fat. Add a couple of tablespoons of water if it looks very dry.
- Nestle the chicken thighs back on top, skin-side up, keeping them clear of the liquid. Return to the oven and roast for a further 15-20 minutes until the beans have absorbed the pan juices and the chicken reaches an internal temperature of 80–83°C.
- Serve with steamed greens, a fresh lemon wedge and crusty bread to mop up the pan juices.
Nutrition Facts
Calories
780Protein
52 gSugar
12 gCarbs
32 gFat
48 gHealthy fats and high-quality protein are provided by the chicken thighs, cooking chorizo, and olive oil. Complex carbohydrates and dietary fibre come from the butter beans, red peppers, and onions.
Ingredient Notes
Chicken Thighs
Bone-in, skin-on chicken thighs are essential for this recipe. Dark meat contains enough intramuscular fat and connective tissue to stay succulent and silky at higher temperatures, whereas chicken breasts would dry out. Taking the meat out of the fridge 20 minutes before cooking removes the cold chill, ensuring even roasting throughout.
Mini Cooking Chorizo
Raw cooking chorizo releases a rich, paprika-laced oil as it roasts, which coats the vegetables and seasons the beans naturally. If using a cured chorizo ring, cut it into thick chunks so it does not dry out or scorch in the oven.
Beans and Vinegar
Beans provide a creamy, soft contrast to the crisp chicken skin and chewy chorizo. Stirring in red wine vinegar and a touch of honey alongside the beans gives the pan juices a balanced, jammy consistency, cutting through the heavy fats of the pork and poultry.
Kitchen Notes
Drying the Skin
Moisture is the main reason chicken skin steams rather than crisps. Patting the skin thoroughly dry with kitchen paper and salting it prior to roasting draws out surface moisture, guaranteeing a golden, crisp finish.
Variations
Gluten-Free Version
The traybake itself is naturally 100% gluten-free. Simply serve alongside a gluten-free loaf or roasted new potatoes to mop up the sauce.
Herb Swaps
Fresh rosemary or oregano work well with the Spanish flavour profile.
Serving Suggestions
Tray to Table Presentation
Bring the ceramic baking dish straight to the dinner table. Serve with some thick-cut rustic bread to mop up the paprika-infused oil and sweet vinegar glaze.
Drinks Pairings
A medium-bodied Spanish red such as a Rioja Crianza or Ribera del Duero complements the smoked paprika and rich chorizo fat. A crisp, chilled Rosado also cuts through the richness beautifully. A crisp, cold Spanish lager like Estrella Damm or a dry amber ale cleanses the palate between bites.
Zero Waste
Garlic Bulb Rescue
After roasting, squeeze the soft, sweet garlic cloves out of their papery skins directly into the pan juices, or mash any leftover cloves into butter for an effortless roasted garlic spread.
Chorizo Oil Utilization
If you have leftover pan juices after eating, store them in a clean jar in the fridge. Use this rendered chorizo fat to fry eggs, crisp up breakfast potatoes, or build a flavourful base for soup.
Frequently Asked Questions
Why did my chicken skin turn soft instead of crisp?
Soft skin happens when the chicken thighs sit deep in liquid or are crowded together in a small dish, causing them to steam. Use a wide ceramic dish, keep the thighs sitting proud on top of the vegetables, and ensure the skin is patted completely dry before seasoning.
Can I prepare this traybake in advance?
You can chop the peppers, onions, and garlic up to a day ahead and store them in the fridge. Assemble and roast the dish fresh on the day for the crispest chicken skin. Reheated leftovers taste fantastic, though the skin will soften slightly.
What can I use instead of red wine vinegar?
Sherry vinegar is an excellent direct substitute that aligns perfectly with Spanish flavours. Apple cider vinegar or red wine can also be used in a pinch.
