Spanish-Style Chorizo-Wrapped Chicken with Spicy Sweet Potato Wedges
A quick and impressive dinner for two, featuring chicken breasts wrapped in chorizo and roasted alongside chili-spiced sweet potato wedges.
- Prep5 min
- Cook25 min
- Total30 min
- DifficultyEasy
- Servings2
This recipe combines the smoky richness of chorizo with tender chicken and sweet potato wedges for a complete meal on one tray. The chorizo keeps the chicken moist while adding a Spanish flair, and the chili flakes give the wedges a gentle kick.
Perfect for a weeknight dinner or a casual dinner party, it comes together in just 30 minutes with minimal prep. Serve it straight from the oven for a satisfying, low-fat main course.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 425°F (400°F fan, gas mark 7). Place the sweet potato wedges on a baking tray, drizzle with olive oil, sprinkle with chili flakes, and season with salt and pepper. Toss well to coat.
- Roast the wedges for 10 minutes. Then remove the tray from the oven and reduce the oven temperature to 400°F (350°F fan, gas mark 6).
- Meanwhile, lay half the chorizo slices over each chicken breast, overlapping them slightly so the chicken is completely covered. Tuck the edges of the chorizo underneath the breast to secure.
- Place the wrapped chicken breasts on the same baking tray next to the wedges. Sprinkle the wedges with the thyme leaves (or dried thyme).
- Return the tray to the oven and roast for 20 more minutes, turning the chicken and wedges halfway through, until the chicken is cooked through and the wedges are golden and tender.
💡 Tips
- If you prefer, you can use boneless, skinless chicken thighs instead of breasts.
- For extra heat, add more chili flakes or a pinch of cayenne pepper.
- Serve with a fresh green salad or some steamed vegetables.
Inspired by a recipe from BBC Good Food