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!
Delicious Roasted Chicken Maryland with Chorizo and Vegetables ready to serve!
Prep Time
Cook Time
Total Time
Servings
4
4
Ingredients
- 2 red onions, cut into wedges
- 500g kipfler or small potatoes, 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, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat to 200°C.
- 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.
- 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.
- 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.
- 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.
- Serve: Rest chicken for 5 minutes. Serve with a green salad.
Notes
- Low-Fat Option: Remove the skin from the chicken and chorizo before cooking.
- Serving Suggestion: Pair with crusty bread or a fresh green salad.
- Variation: Substitute green capsicum with red or yellow for a sweeter flavor.
