Chicken breasts with chorizo and smoky roasted vegetables

Main courseServes 3-4

Spring has sprung so it’s time for some lighter suppers to go with the lighter nights and this chicken with chorizo and smoky roasted vegetables recipe from the team at Soanes Poultry is the perfect quick and tasty one pot supper. Pairing their award winning chicken with breasts with chorizo and paprika this dish if full of flavour and perfect for lazy weekend dinner. For more recipe inspiration visit


3-4 Soanes skin on chicken breasts

½ stick chorizo, cut into 1cm chunks or rings

2 tsp smoked paprika

Vegetable oil

Salt and pepper

2 red onions, quartered

1 red pepper, deseeded and chopped roughly

1 yellow pepper, deseeded and chopped roughly

4 spring onions, cleaned and cut into chunks

2 limes

Pea shoots to garnish (optional)


  1. Preheat the oven to 220C, 200C Fan, Gas 7
  2. Mix all the vegetables and lime halves together in a bowl with the paprika, salt, pepper and a little oil until well coated.
  3. Add the chopped chorizo to the bowl and mix well.
  4. Rub the chicken breasts with a little oil and season with salt and pepper.
  5. Pour out the chorizo and vegetable mix onto a large oven tray. Place the chicken breasts on top of the vegetable mix.
  6. Place in the oven for 30 -35 mins until golden brown and the chicken is cooked through. The chicken is cooked when its core temperature reaches 75C or the juices run clear.
  7. Using a pair of kitchen tongs, squeeze the roasted limes over the whole dish.
  8. Serve straight from the tray, garnish with pea shoots and serve with crusty bread or rice.