Recipe
Honey-glazed chicken with chorizo and chickpeas
Crispy, salty, and subtly sweet, this low-effort, one-pan roast pairs juicy chicken thighs with smoky Spanish chorizo and tender chickpeas for the ultimate weeknight winner.
By Elizabeth Hewson
I’ve said it before, and I’ll say it again: chicken thighs are unmatched for their versatility and affordability. Here, they take on a Spanish twist, roasted with chorizo, capsicum, paprika and chickpeas. A drizzle of honey at the end transforms the chicken skin into something crispy, salty and sweet. This is low-effort cooking with big flavour. For the best results, use skin-on, bone-in thighs – it’s all about that golden, irresistible skin.
Ingredients to make honey-glazed chicken with chorizo and chickpeas
Serves 4
1 chorizo (100–120 g/3½–4¼ oz)
1 red onion, cut into 1 cm (½ inch) wedges
1 red capsicum (pepper), halved, deseeded and cut into 1 cm (½ inch) strips
1 yellow capsicum (pepper), halved, deseeded and cut into 1 cm (½ inch) strips
2 × 400 g (14 oz) cans chickpeas, drained
1 sprig of rosemary (about 20 cm/8 inches long), leaves pulled off
4–6 chicken thigh cutlets, skin on, bone in
2 tablespoons olive oil
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt flakes
dried chilli flakes (optional)
2–3 tablespoons honey or hot honey
Get ahead: Prep everything in the dish 24 hours ahead, bring to room temperature, then bake and continue with recipe.
How to make honey-glazed chicken with chorizo and chickpeas
Preheat the oven to 200°C (400˚F) fan-forced.
Roughly chop or squeeze out the chorizo into 1 cm (½ inch) bite-sized nuggets.
Find a large, deep baking tray, big enough to fit the chicken in a single layer without touching. Toss the chorizo, onion, capsicum, chickpeas and rosemary together in the tray. Place the chicken on top, drizzle with the olive oil and vinegar, then sprinkle with smoked paprika, garlic powder, salt flakes and dried chilli flakes, if using. Give everything a good toss, then spread it out evenly in the tray. Place the chicken on top, skin side up, ensuring that the skin is spread flat (it has a tendency to tuck under).
Roast for 30 minutes, then take it out and gently toss the chickpeas, capsicum, onion and chorizo in the juices, keeping the chicken skin-side up. Roast for another 15 minutes, until the chicken is golden, crisp and cooked through. Drizzle the honey over the chicken (about ½ tablespoon per cutlet) and roast for a final 5 minutes.
Remove the tray from the oven and serve with crusty bread and a simple green leaf salad.
Leftovers: This will keep in the fridge for 3 days. Reheat in the oven until warmed through.
Images and text from Home Food by Elizabeth Hewson, photography by Nikki To. Murdoch Books RRP $45.00.
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