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One-Pot Chicken and Chorizo

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This one-pot chicken and chorizo bake is a vibrant, low-carb dish that brings a Mediterranean flair to your midweek menu. By roasting skinless chicken thighs with savoury chorizo and red onion, you create a rich, smoky pan sauce that perfectly complements the succulent poultry. Fresh rosemary adds a fragrant, earthy note that ties the ingredients together beautifully, making it a satisfying meal that doesn't compromise on taste.

As a diabetes-friendly recipe, this dish focuses on high-quality protein and healthy fats while remaining naturally low in sugar. Serving the chicken with a side of pan-fried asparagus adds a lovely crunch and a boost of essential nutrients. It is an ideal choice for a fuss-free evening meal, requiring minimal preparation and providing a balanced, wholesome dinner that the whole family will enjoy.

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Ingredients for One-Pot Chicken and Chorizo

  • Coconut oil, for greasing and frying

  • 4 skinless chicken thighs

  • 1 small red onion, cut into wedges

  • 100ml (about 120ml ) chicken stock

  • 30g/30g chorizo, cut into small chunks

  • 1 teaspoon chopped fresh rosemary

  • 100g/100g asparagus

  • Sea salt and freshly ground black pepper

How to make One-Pot Chicken and Chorizo

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Preheat the oven to 200°C/204°C/Gas Mark 6.

Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.

Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.

Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.

Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.

Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.

Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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