James Martin's chicken with red peppers, chorizo and chilli recipe

(940 ratings)

This chicken with red peppers, chorizo and chilli recipe is well worth the wait making the chicken extra tender and moist with a spicy kick

James Martin's chicken with red peppers, chorizo and chilli
Preparation Time15 mins
Cooking Time1 hours 30 mins
Total Time1 hours 45 mins

James Martin's roast chicken with red peppers, chorizo and chilli makes a great alternative to your traditional roast.

James Martin's roast chicken is perfect if you're bored of the same old Sunday roast and fancy something a little different. The chef has given the recipe a Spanish-style twist by teaming it with red peppers and spicy chorizo. The wonderfully powerful flavours are the perfect complement to the chicken, which absorbs right into the succulent meat. If that's not enough, you can finish it off with a drizzle of the punchy sherry vinegar and chilli sauce. James suggests adding new potatoes to the roasting pan to turn this recipe into a one-pot wonder.


  • 4 red peppers
  • 350g cooking chorizo
  • 1 x 1.5kg chicken, giblets removed
  • 400ml white wine
  • 40ml olive oil

For the sauce:

  • 2 large or 3 small shallots
  • 6 tbsp fresh flat-leaf parsley leaves
  • 1 red chilli
  • 1 green chilli
  • 2 tbsp fresh oregano leaves
  • ½ bunch fresh chives
  • 2 tbsp sherry vinegar
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • Sea salt and freshly ground black
  • Pepper




  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Deseed the peppers and cut them lengthways into 8 strips. Cut the chorizo into 1cm slices.
  2. Place the peppers and chorizo in a large casserole dish or roasting tin, then put the chicken on top.
  3. Pour the wine over, then drizzle with the olive oil and season with salt and pepper. Cover with a lid or foil and cook for 1 hour. Remove the foil or lid and cook for a further 30 minutes.
  4. While the chicken is cooking, finely chop the shallots, parsley, red and green chillies, oregano and chives.
  5. Place all the sauce ingredients into a bowl, mix well, then season with salt and pepper. Pour the sauce ingredients over the chicken while it’s in the pot and take to the table to serve.

Top tip for making James Martin's chicken with red peppers, chorizo and chilli

If you're not a fan of chilli remove the green and red chillies in the recipe and cook without

Why is roasting in a pot good for chicken?

Pot roast chicken is cooked really gently, and holds all its moisture in the pot, so you get wonderfully tender and succulent chicken.

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James Martin
Celebrity chef and TV presenter

James Martin is best known as the presenter of BBC’s Saturday Kitchen, which he hosted between 2006 and 2016. He's now the host of Saturday Morning with James Martin on ITV.  James started his formal training to become a chef at Scarborough Technical College in 1988 and went on to further his skills at Hostellerie De Plaisance, Saint-Émilion, and Maison Troisgros in France before joining Anthony Worrall Thompson's 'One Ninety Queen's Gate restaurant in London. 

He became head chef at just 22 when he joined Hotel Du Vin and went on to work in some of the best restaurants in London including Harvey’s in Wandsworth, The Square in Mayfair and Alastair Little in Soho. James Martin has been on our TV screen for over 20 years,  hosting Saturday Kitchen, as well as making appearances on Ready Steady Cook, and The Great British Menu and is a regular on This Morning.  He enjoys cooking for his family and making dishes that are delicious and simple recipes that anyone can follow.