Roast Chicken with Chorizo

This was a great success. Mostly as my Husband loves anything with chorizo in it! It was very impressive looking. I just served it in the roasting dish I made it in and it was delicious, bags of flavour and sooooo simple to make!

Roast Chicken with Chorizo

Serves 4



4 chicken legs

150g chorizo, cut into 2cm chunks

400g enchalion shallots, peeled and halved lengthways

1 green pepper, deseeded and cut into strips

1 red pepper, deseeded and cut into strips

1 yellow pepper, deseeded and cut into strips

3-4 thyme sprigs

3 bay leaves

1 tsp chilli flakes

3 tbsp extra virgin olive oil

250ml white wine



  1. Preheat the oven to 220c, gas mark 7. Arrange the chicken legs in a large roasting tin and scatter with the chorizo, shallots, peppers, thyme sprigs, bay leaves and chilli flakes. Drizzle with the olive oil and season.
  2. Roast for 45 minutes, adding the wine to the tin halfway through cooking, or until the chicken is cooked through. Serve with crusty bread and a salad, if liked.


I will definitely be making this recipe again. It really was so simple, you just put it all in the dish and stick it in the oven. Brilliant. I did find I had to cook mine for extra time, so in the end it did take about an hour. I wasn’t sure what a ‘echalio shallot’ was so I put some small red onions in. Super yummy would definitely recommend.


Recipe from: Waitrose Kitchen Magazine March 2012