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Chorizo Chicken with Chilli Wedges

45 minutes

Serves 2



This Spanish chicken recipe was given to me by a friend I met on holiday, and it's a fantastic mix of spice and savoury flavours. Give it a go, and see if you won't be delighting family and friends with it before long.

Chorizo Chicken with Chilli Wedges


  • 2 large sweet potatoes, peeled and cut into wedges

  • 1 tsp olive oil

  • 1/2 tsp dried chilli flakes

  • 225g chorizo sausage, sliced

  • 2 skinless chicken breasts

  • 2 sprigs thyme, stripped

  • 1/2 tsp dried thyme


  • Heat oven to 220°c (Gas 7)

  • Place the sweet potatoes on a baking tray. Toss with the oil and chilli flakes and salt. Roast for 10 minutes, remove from the oven and reduce the heat to 200°c (Gas 6)

  • Lay half the chorizo slices over each chicken breast so that they are overlapping and completely covering the top of the breast.

  • Transfer the chicken onto the tray next to the wedges. Scatter the thyme over the wedges and return to the oven for 10 minutes

  • Turn the wedges halfway through and cook for a further 10 minutes.

  • Remove from the oven and serve