Donna Hay's Roasted Chicken and Chorizo is the perfect midweek dinner - so fast, so simple, so yum!


  • 1.6kg chicken, cut into pieces

  • 2 chorizo, halved lengthways

  • ¾ cup (90g) large green olives

  • 250g truss cherry tomatoes

  • 8 sprigs oregano, halved

  • 1 lemon, cut into wedges

  • 12 cloves garlic, skin on

  • 1 tablespoon olive oil

  • sea salt and cracked black pepper


  • 1.

    Preheat oven to 200°C (400°F). Line a baking tray with non-stick baking paper.

  • 2.

    Add the chicken, chorizo, olives, tomatoes, oregano, lemon, garlic, oil, salt and pepper and toss to combine.

  • 3.

    Bake for 30–35 minutes or until chicken is cooked through and the chorizo is crisp.

  • 4.

    Discard the lemon wedges before serving.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1124kj
  • Fat Total 81g
  • Saturated Fat 23g
  • Protein 83g
  • Carbohydrate 12g
  • Sugar 2g
  • Sodium 1308mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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8 comments • 26 ratings
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Posted by Maz88Report
Cooked this recipe tonight using chicken thighs. My husband liked it very much so it will be good to use when I want a quick easy tasty dinner.
Posted by Denise64Report
I have cooked this now three times, I added another chorizo sausage, I sprayed the skin of the chicken with oil and put some italian herbs on the skin and it crisped up beautifully, I am having a dinner party in a few weeks and this will be on the menu but in a larger scale, served with italian bread it will be delicious
Posted by Report
I agree, used a whole chicken the first time, but am repeating with thighs and legs this time as the breast dried out. Also delicious heated up the next day!
Posted by AnilouReport
I have cooked this many times now. I use whole kalamata olives instead of green and add 1/2 cup white wine and I also now use about a tablespoon of chopped preserved lemon instead of a quartered lemon. I usually cook a whole flattened chicken instead of pieces also. I start the chicken off by itself with a drizzle of olive oil for the first 25 mins to get the skin crispier.
It is still an absolute favourite of ours!
Posted by Maree213Report
This was delicious. So easy and quick to prepare. You just need some bread to mop up the yummy lemony juices! I will be making this again!
*Ros - to make it crispy I just cooked it for a little longer and turned the oven temperature up towards the end.
Posted by Maree213Report
This was delicious. So quick and simple to make too. You just need some bread to mop up the yummy lemony juices!
*Ros - To make the skin crispy, I just left it in longer and turned it up a little towards the end.
Posted by AnilouReport
Loved this, SO tasty. I used about double the cherry tomatoes though.
Posted by JohnReport
Ros- I would rub a little oregano/salt/pepper under the skin, Then rub a little butter across the chicken
Skin- Cook about 10min First, Then have the rest of the ingredients mixed/tossed in . The skin will have a more chrispy texture & taste to it- hope that helps :-)