Ingredients

2  red onions, cut into wedges
500g kipfler or small potaoes, quartered lengthways
8 whole garlic cloves, unpeeled
3 large tomatoes, quartered
75g chorizo 
4 Chicken Marylands
1 tsp sweet smoked paprika
1 tsp dried oregano
1 green capsicum,  cut into strips
salt
freshly ground black pepper

Preparation

Preheat the oven to 200°C

Place the onions, potatoes, garlic and tomatoes in a large roasting tin. Season with salt and freshly ground black pepper and give it all a good mix.
Place in the oven and bake for 25 minutes

Meanwhile slice the chorizo into thin slices. Slash each peice of chicken and carefully  2 or 3 times with a knife and season with pepper. Mix the paprika and oregano together in a small bowl and set aside.

Remove the roasting tin from the oven and turn all the mixture. Place the chorizio on top of and then the chicken on top of everthing. Sprinkle with the paprika and oregano. Return to the oven for 25 minutes.

After 25 minutes remove the baking tray and baste the chicken with the juices in the pan out of the oven. Add the capsicum and return to the oven.
Cook for a further 25 minutes until the chicken is golden.

For a low fat version remove the skin from both the chicken and the chorizo

Roasted Chicken Maryland with Chorizo and Vegetables

Roasted Chicken Maryland with Chorizo and Vegetables

A Hearty and Flavorful One-Pan Feast

Savor the bold flavors of this Roasted Chicken Maryland with Chorizo and Vegetables, a rustic one-pan dish bursting with smoky, savory goodness. Juicy chicken, spicy chorizo, and tender roasted vegetables come together for a comforting meal perfect for family dinners or entertaining. Pair with crusty bread or a fresh salad for a complete experience!

Roasted Chicken Maryland with Chorizo and Vegetables

Delicious Roasted Chicken Maryland with Chorizo and Vegetables ready to serve!

Prep Time
Cook Time
Total Time
Servings
4

Ingredients

Instructions

  1. Preheat Oven: Preheat to 200°C.
  2. Prepare Vegetables: In a large roasting tin, combine onions, potatoes, garlic, and tomatoes. Season with salt and black pepper, then toss to mix well. Roast for 25 minutes.
  3. Prepare Chorizo and Chicken: Thinly slice the chorizo. Make 2–3 slashes in each Chicken Maryland and season with black pepper. In a small bowl, mix paprika and oregano; set aside.
  4. Add Chorizo and Chicken: Remove the roasting tin from the oven. Turn the vegetable mixture. Place chorizo slices on top, then add the chicken on top of everything. Sprinkle with the paprika-oregano mix. Return to the oven for 25 minutes.
  5. Add Capsicum: Remove the tin, baste the chicken with pan juices, and add the capsicum strips. Return to the oven and cook for another 25 minutes until the chicken is golden.
  6. Serve: Rest chicken for 5 minutes. Serve with roasted vegetables.

Notes