One-Pan Chicken & Chorizo with Broccoli

A weeknight dinner hero inspired by Iberian flavours. Chicken thighs and spicy chorizo are roasted on a single sheet pan with broccoli florets until everything is tender and delicious. The chorizo releases its flavourful oils, which coat the chicken and broccoli beautifully.

Method

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   On a large baking tray, toss the chicken thighs, chorizo slices, broccoli florets, and red onion wedges with the olive oil, smoked paprika, salt, and pepper.

3. 3

   Arrange everything in a single layer, ensuring the chicken thighs are skin-side up.

4. 4

   Roast for 25-30 minutes, until the chicken is cooked through and the skin is crispy, and the broccoli is tender and lightly charred.

5. 5

   There is no need to turn anything, as the chorizo oil will keep the underside from sticking and add flavour.

6. 6

   Remove from the oven and sprinkle with the chopped almonds for extra crunch and nutrients.

7. 7

   Serve directly from the pan or transfer to plates.