Easy Baked Chicken & Chorizo (Gluten Free)

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dinner / egg free / favourites / gluten free / rusty skillet favourite / savoury


Do you ever have one of those months where you lose all inspiration in the kitchen and can’t be arsed with making dinner? That has been me for the past few months. Life gets busy and meal times definitely suffer (hence the absence from the blog). This is a dish that I make when our lives become a bit full-on. It tastes so good and uses a minimal amount of dishes. I usually pair it with a simple salad or a side of steamed or sautéed veggies, depending on what I have on hand.

If I can’t be bothered with browning the chicken, I will use skinless chicken thighs and mix them in the bowl uncooked with the other ingredients. Easy as. But the browned chicken skin is rather delicious. Chicken drums also work really well, or a mix of both.

This dish has preserved lemon in it, but you can always use some lemon zest or leave it out altogether. Making preserved lemons is super simple. Here is a great recipe for them. I can’t wait for lemons to be back in season again…


Easy Baked Chicken and Chorizo (Gluten Free)

2 TBLS butter or coconut oil for frying

5-6 free range chicken thighs (and/or drums) with skin on

2 chorizo sausages (ideally precooked)

250g brown or white mushrooms – sliced or chopped

2 TBLS butter or coconut oil or duck fat or lard

700g baking or roasting potatoes – peeled & sliced into 1 cm thick rounds

1 onion (purple or brown) sliced into rings and separated

3/4 tsp sea salt

1 1/2 tsp smoked paprika

fresh ground pepper

1 TBLS preserved lemon – chopped (optional, but yummy! Or use fresh lemon zest)

Preheat oven to 200 degrees Celsius (or 190 degrees Celsius if your oven runs HOT).

  1. Heat 2 TBLS butter or oil/fat in a skillet or frying pan over medium heat. Once hot, place chicken in skin-side down. Fry for 6-8 minutes until the skin is golden. Turn chicken over and fry for a few more minutes to brown the other side. The chicken won’t be cooked at this point and will finish cooking in the oven. Remove from the pan.
  2. Place the remaining ingredients into a roasting or baking dish and  pour over the remaining butter/oil/fat from the pan and toss or mix to coat everything in the melted butter and spices. Place the browned chicken pieces on top and turn them over a few times to coat them in the seasoning. Turn them so they are skin-side up and resting on top of the veggies.
  3. Place into the centre of the hot oven and bake for 40-50 minutes or until the juices in the chicken run clear and the potatoes are tender.

The Author

Let food be thy medicine and medicine be thy food.

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