Roast Chicken with Chorizo and Leeks

Roast Chicken with Chorizo and Leeks_Hero


This roast chicken with chorizo and leeks is all parts spicy and garlicky. We load up on aromatics – garlic, leeks, and onions – for an easy, flavorful dinner.

Roast Chicken with Chorizo and Leeks_Hero

Chorizo and leeks work so well in this incredible roast chicken recipe! The broth is incredibly aromatic, thanks to a combination of onions, garlic and leeks. It’s also spice and rich thanks to the rendered fat from the chorizo! Be sure you keep a bit of that liquid gold in the pot. You may not want to keep it all, depending on how fatty your chorizo is. A little bit of the rendered fat goes a long way in adding richness to this roast chicken recipe!

Adding sweet smoked paprika to this just completes the trifecta of incredible flavors in this roast chicken with chorizo and leeks. This dish is an absolute must-try! From the aromatic, garlicky flavors to the heat from the chorizo to the sweet smokiness of the paprika. Combine all of that with delicious, crispy-skinned chicken and you have an award-winning dinner that your entire family will love!

You can also try this recipe with shredded chicken or even ground chicken instead of chicken thighs. A pork chop or pork tenderloin would also work well in this dish, but you’ll need to adjust the cooking time. You could also make this vegetarian with additional vegetables, such as asparagus, sugar snap peas, or even zucchini!

Looking for more chicken recipes? Check my archives!

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Roast Chicken with Chorizo and Leeks_Hero

Roast Chicken with Chorizo and Leeks

This roast chicken with chorizo and leeks is all parts spicy and garlicky. We load up on aromatics – garlic, leeks, and onions – for an easy, flavorful dinner.
5 from 1 vote
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Cook Time: 45 minutes
Servings: 4
Calories: 556kcal

Ingredients

  • 1 pound loose chorizo
  • 4 chicken thighs
  • 2 teaspoons neutral cooking oil divided (more if needed)
  • 1 yellow onion peeled and diced
  • 6 garlic cloves peeled and minced
  • 2 leeks trimmed, scrubbed, and thinly sliced
  • 1 tablespoon butter optional
  • 1 pound fresh Roma tomatoes trimmed and quartered (Or 1 14.5-ounce can whole peeled tomatoes)
  • 1 and 1/2 cups chicken stock
  • 2 teaspoons sweet smoked paprika
  • 1 teaspoon hot paprika or cayenne powder or crushed red pepper
  • Salt and pepper to taste

Rice:

  • 1 cup rice
  • 2 tablespoons butter
  • 1 and 1/2 cups chicken stock plus more if needed

Instructions

Brown the Chorizo:

  • Preheat oven to 400ºF. In a wide, ovenproof pot, heat 1 teaspoon neutral cooking oil over medium-high heat. Add the chorizo and cook for 5-7 minutes, breaking it up with a spoon as it cooks.
  • Once it is cooked through, use a slotted spoon to transfer the cooked chorizo to a bowl. Drain off all but 1 tablespoon fat in the skillet. Note: This will depend on how fatty your chorizo is. If you do not have enough fat leftover, add the additional 1 teaspoon oil before continuing with the recipe.

Brown the Chicken:

  • Pat the chicken dry and season all over with salt and pepper.
  • Return the pot to medium heat. Once hot, add the chicken, skin-side down. Cook without moving for 5-6 minutes until browned and crispy. Flip and cook for 1-2 minutes more. Transfer to a plate.

Cook the Aromatics:

  • If desired, melt 1 tablespoon butter in the pot over medium heat. Once melted and frothy, add the diced onion and sliced leeks and cook for 7-8 minutes until beginning to soften. Add the garlic and cook for 45 seconds or until fragrant.

Deglaze the Pot:

  • Pour the chicken stock into the pot and scrape up any browned bits stuck to the bottom. Add the quartered tomatoes. Next, add the sweet and hot paprika and season all over with salt and pepper. Bring to a boil and then stir in the cooked chorizo.

Roast the Chicken:

  • Place the chicken thighs on top of the chorizo and leeks and transfer to the oven for 20-25 minutes or until the chicken reaches 165ºF.

Cook the Rice:

  • While the chicken is baking, prepare the rice. In a skillet, melt the butter over medium heat. Once frothy, add 1 cup of rice, season with salt, and stir to coat with the butter. Cook, stirring occasionally, for 3-5 minutes or until the rice turns golden brown.
  • Pour in 1/4 cup of the stock and stir to combine. Bring to a boil and then pour in the rest of the stock, stirring constantly. Bring to a boil and then reduce heat and simmer, stirring regularly, until all the liquid is absorbed and the rice is cooked through. You may need more stock, so add it as needed while it is cooking. Turn off the heat.

To Serve:

  • Divide the cooked rice between shallow bowls and spoon the chorizo and leeks on top. Place a chicken thigh on top of each plate and enjoy!

Nutrition

Calories: 556kcal | Carbohydrates: 48g | Protein: 23g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 133mg | Sodium: 175mg | Potassium: 423mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1092IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 2mg

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