Mary Berry Mediterranean Chicken Thighs With Chorizo is a one-pan supper where golden, crisp-skinned chicken thighs sit in a deep, rust-coloured sauce of smoked paprika, ripe tomatoes, and sliced chorizo that releases its own spiced oil into every corner of the dish. The combination of tender, juicy chicken and slightly caramelised chorizo gives the sauce a smoky, mildly sweet depth that no amount of seasoning alone can replicate.

This recipe suits a busy weeknight as much as a relaxed weekend dinner, because most of the cooking happens in the oven without any attention needed. The ingredients are straightforward, the method is forgiving, and the result is a full-flavoured dish that pairs well with bread, rice, or greens. From start to finish, it is ready in around 1 hour 10 minutes.

Ingredients

For the chicken

6 bone-in, skin-on chicken thighs
1 tsp smoked paprika
½ tsp dried oregano
½ tsp fine sea salt
¼ tsp freshly ground black pepper
1 tbsp olive oil

For the chorizo and vegetable base

150g cooking chorizo, sliced into 1cm rounds
1 large onion, peeled and finely sliced
3 garlic cloves, peeled and thinly sliced
1 red pepper, deseeded and cut into strips
1 yellow pepper, deseeded and cut into strips

For the sauce

400g tin of chopped tomatoes
200ml chicken stock
1 tbsp tomato purée
1 tsp caster sugar
½ tsp dried thyme
1 bay leaf

To finish

A small handful of flat-leaf parsley, roughly chopped
Flaky sea salt, for seasoning at the table

How to Make Mary Berry Mediterranean Chicken Thighs With Chorizo

Preheat the oven: Set the oven to 190°C fan (210°C conventional, Gas Mark 6) and allow it to come up to full temperature before the dish goes in, as an even heat from the start helps the skin render properly.
Season the chicken: Pat the chicken thighs dry with kitchen paper, then rub the smoked paprika, dried oregano, salt, and pepper evenly over the skin and the underside of each piece.
Sear the chicken: Heat the olive oil in a large, wide ovenproof pan or casserole dish over a medium-high heat. Place the chicken thighs skin-side down and cook without moving them for 5 to 6 minutes until the skin is a deep golden colour, then turn and cook for a further 2 minutes. Transfer to a plate and set aside.
Fry the chorizo: Lower the heat to medium and add the chorizo slices to the same pan. Cook for 2 to 3 minutes until the edges begin to crisp and the orange oil releases into the base of the pan, this oil forms the flavour foundation of the sauce.
Soften the vegetables: Add the sliced onion and peppers to the pan and cook, stirring occasionally, for 5 minutes until they begin to soften and pick up some colour from the chorizo oil. Add the garlic and cook for a further minute.
Build the sauce: Stir in the tomato purée and cook for 1 minute, then pour in the chopped tomatoes and chicken stock. Add the caster sugar, dried thyme, and bay leaf, stir everything together, and bring the sauce to a gentle simmer.
Return the chicken and bake: Nestle the seared chicken thighs back into the pan, skin-side up, so they sit above the sauce rather than submerged in it. Transfer the pan to the preheated oven and bake, uncovered, for 35 to 40 minutes until the chicken skin is crisp and the juices run clear when the thickest part is pierced with a skewer.
Rest and finish: Remove the bay leaf, scatter over the chopped flat-leaf parsley, and leave the dish to rest for 5 minutes before serving. This short rest allows the sauce to thicken slightly and the chicken to reabsorb some of its juices.

Tips for the Best Mary Berry Mediterranean Chicken Thighs With Chorizo

Why is the chicken skin not crispy after baking?

The skin must be completely dry before it goes into the pan. Any moisture on the surface steams rather than sears, which prevents that golden crust from forming. Pat each thigh firmly with kitchen paper before seasoning, and make sure the oil in the pan is hot before the chicken goes in.

Why does my sauce taste thin and watery?

This usually happens when the pan is too small and the sauce cannot reduce properly. Use a wide, shallow casserole so there is enough surface area for steam to escape during baking. If the sauce still looks loose after 40 minutes, remove the chicken and simmer the sauce on the hob for 3 to 4 minutes until it thickens to a coating consistency.

Why is my chorizo rubbery rather than slightly crisp?

Cooking chorizo needs a hot, dry pan to crisp at the edges. If the pan is too cool or overcrowded, the chorizo steams in its own fat rather than frying. Add the slices in a single layer and resist stirring for the first couple of minutes.

Why does the garlic taste bitter in the finished dish?

Garlic burns quickly, especially after the chorizo oil has already raised the temperature of the pan. Add it after the onions and peppers have softened, and keep the heat at medium so it cooks gently for just one minute before the liquid goes in.

How do I know the chicken is cooked through without cutting into it?

Insert a metal skewer into the thickest part of the thigh, close to the bone, and hold it there for three seconds. When you remove it, the tip should feel very hot to the back of your wrist and the juices that follow should run completely clear with no trace of pink.

Serving Suggestions

Serve over a bowl of fluffy white rice, which soaks up the tomato and chorizo sauce particularly well.
Spoon alongside crusty sourdough or a warm baguette to mop up the pan juices.
Pair with a simple green salad dressed lightly in lemon juice and olive oil to balance the richness of the sauce.
Serve with steamed new potatoes and a handful of wilted spinach for a complete one-plate supper.
Place the whole pan in the centre of the table with a bowl of warm flatbreads for a relaxed sharing meal.

Storage

Room temperature

Once cooled, cover the pan or transfer to an airtight container and keep at room temperature for no more than 2 hours before refrigerating.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan over a low heat, adding a splash of chicken stock if the sauce has thickened too much during storage. Bring fully to a simmer before serving.

Freezing

Allow to cool completely, then portion into freezer-safe containers and freeze for up to 2 months. Defrost overnight in the fridge and reheat thoroughly in a covered pan over a medium-low heat until the chicken is piping hot throughout before serving.

Nutrition

Calories: 410 kcal
Carbohydrates: 12g
Protein: 38g
Fat: 24g
Saturated Fat: 7g
Sodium: 680mg

Nutrition values are estimates and may vary depending on the specific ingredients used and the serving size.

FAQs

Can I use boneless chicken thighs instead of bone-in thighs?

Yes, boneless thighs work well here, but reduce the oven time to 25 to 30 minutes as they cook faster. The skin will still crisp up nicely if you sear them properly first, though the overall depth of flavour in the sauce is slightly more pronounced when the bone is present during baking.

Can I make this dish ahead of time?

This recipe reheats very well, making it a good choice for preparing the day before. Cook the dish fully, allow it to cool, then refrigerate in an airtight container overnight. The sauce often tastes richer the next day as the flavours continue to develop. Reheat gently and serve as usual.

Can I add other vegetables to the Mediterranean chicken and chorizo tray?

Courgette, aubergine, and cherry tomatoes all work well added to the vegetable base in step five. Cut them into similar-sized pieces to the peppers so they cook evenly. Avoid adding leafy greens at this stage as they will overcook during baking.

Can I use a different type of sausage if I cannot find cooking chorizo?

A smoked, firm sausage such as a Spanish-style cured chorizo ring can be used in thin slices, though it will release less oil during frying and the sauce may need an extra half teaspoon of smoked paprika added to compensate. A spiced pork sausage also works, though the flavour profile will be milder.

Can I make this Mediterranean chicken recipe in a slow cooker?

The searing steps work best on the hob, so complete steps three, four, and five as written, then transfer everything to the slow cooker for 4 to 5 hours on low or 2 to 3 hours on high. The skin will not stay crisp in a slow cooker, so place the finished chicken briefly under a hot grill for 3 to 4 minutes if you want that textural contrast.

Conclusion

This Mary Berry Mediterranean Chicken Thighs With Chorizo recipe brings together a handful of everyday ingredients to produce a genuinely satisfying one-pan supper. The skin-on, bone-in thighs stay moist and flavoursome throughout baking, the peppers soften into the smoky tomato sauce, and the chorizo threads warmth and colour through every spoonful. The recipe serves 4 to 6 people generously, making it well suited to a family dinner or a relaxed gathering.

Once you have made it once, the method becomes second nature, and the dish is easy to adjust to whatever is in the fridge. If this style of comforting, oven-baked cooking appeals to you, why not save the recipe, share it with a friend, or leave a comment below to let others know how it turned out. You might also enjoy the Mary Berry sausage lasagne recipe for another hearty, crowd-pleasing meal.