Traybakes make midweek meals a breeze! This Spanish Style Chicken Traybake combines crispy chicken, chorizo, roast peppers, new potatoes, garlic and paprika for maximum mouthwatering Spanish deliciousness with a minimum of fuss – just 15 minutes hands on time and the oven takes care of the rest!
Anyone who knows me will know I LOVE TRAYBAKES!! I love throwing a load of delicious flavours into a roasting tin, then popping it into the oven and allowing the flavours to combine and intensify and for everything to get lovely and crispy and slightly charred, while I sit and read a book or drink a glass of wine or play with my children (at least in theory…). It’s lovely not having to be at the stove stirring things for a change, and it means minimal washing up too, which is a massive bonus!
I had been thinking about flavours that would work well in a traybake and I suddenly hit upon the idea that it would work really well with Spanish flavours – chorizo, roast peppers, garlic, paprika, all flavouring some lovely chicken thighs. I began scribbling down all the flavours I thought would work together and then tested it – and it worked beautifully! This Spanish Style Chicken Traybake was a massive hit with the whole family – they literally could not get enough and are now demanding a repeat.
I’m sure I’m not the only one to hit upon the idea of a Spanish Style Chicken Traybake, (in fact, I’ve just googled it, I’m definitely not) but this one does taste pretty awesome, even if I say so myself, and it passed my little taste testers very stringent criteria so it must be good!
Because I was making this for young children, I didn’t use any chilli, but if you wanted to add some more heat to this dish, you could sprinkle over some dried chilli flakes before roasting – about half a teaspoon for a medium heat or 1 teaspoon (or more!) to make it hot!
You really need to use a large roasting dish for this Spanish Style Chicken Traybake recipe so that all the vegetables can sit in a single layer and there is a little bit of room between the chicken pieces. If you haven’t got a large roasting dish, use two smaller ones instead or your veg will steam rather than roast!
If you like this…
…you might like:
- Easy One Pot Chicken and Chorizo Paella
- Mexican Chicken Traybake
- Spanish Style Red Wine, Borlotti Bean and Lamb Shank Casserole
- Spanish Style Macaroni Cheese with Chorizo and Manchego
Spanish Style Chicken Traybake
Traybakes make midweek meals a breeze! This Spanish Style Chicken Traybake combines crispy chicken, chorizo, roast peppers, new potatoes, garlic and paprika for maximum mouthwatering Spanish deliciousness with a minimum of fuss - just 15 minutes hands on time and the oven takes care of the rest!
Ingredients
- 8 chicken thighs (or a mixture of thighs and legs)
- 2 teaspoons paprika
- 2 teaspoons oregano
- Salt and pepper
- Olive oil
- 100 g chorizo cut into 1 cm chunks
- 1 red pepper cut into large chunks – roughly 2cm by 2cm
- 1 red onion sliced into 8 wedges
- 400 g new potatoes halved
- 8 garlic cloves lightly bashed with the skins still on
- ½ to 1 teaspoon chilli flakes (optional)
- 12 cherry tomatoes
Method
Preheat the oven to 220C / 200C fan / gas mark 7 / 425F.
- Put the chicken thighs on a plate and sprinkle over 1 teaspoon of paprika and 1 teaspoon of oregano, add some salt and pepper and a drizzle of olive oil and rub the marinade all over the chicken.
- Put the chorizo, red pepper, red onion, new potatoes and garlic into a large roasting tray and sprinkle over the other teaspoon of paprika and oregano, a couple of twists of salt and pepper and a drizzle of olive oil (about 2 tablespoons), plus the chilli flakes, if you are using them.
- Stir everything together so the chorizo and vegetables are covered in the oil, herbs and spices (use your hands or a large spoon).
- Place the chicken on top of the chorizo and vegetables and pop the whole thing in the oven for 25 minutes.
- After 25 minutes, remove the tray from the oven, carefully take the chicken pieces off the top and put them on a large plate. Stir the chorizo and vegetables so everything is coated in the delicious juices then pop the chicken back on top.
- Tip the tray slightly to reveal the juices and, using a tablespoon, baste each piece of chicken with one tablespoon of juices (you don’t HAVE to do this step, if you haven’t got time, but the chicken will taste A LOT better if you do!)
- Scatter over the tomatoes and then put the dish back in the oven and roast for a further 20 minutes.
- Serve on its own or with a green salad, some crusty bread and a glass of Spanish Garnacha.
Notes
Nutrition information is approximate and meant as a guideline only.
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Linkies
I am sharing this recipe with Brilliant Blog Posts, Cook Blog Share, Cook Once Eat Twice, Free From Fridays, Recipe of the Week and World Food Linky.
I love tray bakes too! I love how the flavours combine together and they are such easy meals to make on a busy evening x #CookBlogShare
They are so great, aren’t they? Love the fact there is so little washing up to do too! x
The perfect easy to make meal for when you get in after work. Looks lovely
Thanks, Alison! Yes I love meals like this – where the oven does all the work and I can sit back and relax knowing dinner’s sorted! x
This looks so lovely, I’m sure my kids would love it. Sounds like I need to make more traybakes too as I’m definitely not getting enough time to read books or drink wine at the moment! Thanks for linking up with #cookblogshare this week x
Haha! Yes, that is precisely why I am such a big fan of traybakes! 🙂 x
This looks delicious. My family would love it, so would I as only one pan ? #cookblogshare
Thanks, Leandra! Yes, the beauty of traybakes – hardly any washing up!! x
I love traybakes too Eb and this one has some of my favourite flavours in it! I am always happy to eat chicken and chorizo combinations and so are my family luckily. Thanks so much for sharing with #CookOnceEatTwice x
Thanks Corina 🙂 Chicken and chorizo is such a great combination, isn’t it? Eb x
I made this tonight and it went down well with cleared plates. The flavours go so well together and it was very easy to prepare and pop into the oven, thank you!
Yay! I am so pleased you liked it. Thanks so much for letting me know – it means a lot. Eb 🙂
Gorgeous, hard to beat flavours! I make very similar traybake and it’s always a huge hit but then chicken and chorizo always are in our house lol. Kids are not keen on peppers (go figure) so will always pick them out but myself and hubby got them covered 😉 Yum! x
Aw, thanks Jo. Yes it’s really hard to go wrong with that chicken and chorizo combo!! 😀 Eb x
Eb, can I still call this Spanish style if I skip the chorizo?? Haha
Anyway, even without chorizo, I am sure it will still be delicious. I love tray bakes, so I am sure I’d be making this. Thanks for sharing!
Haha – it’s still got lots of other Spanish flavours so yeah, of course! 😀 Would love to hear how it goes if you make it. Eb x
What a fabulous dish and what fabulous colours. Makes me feel that sun already!Yum x
Thanks Jenny – yes, it’s really that kind of dish that makes it feel like summer, even when it isn’t remotely! Eb x
A lovely recipe, I love a one-pot dinner. I know this is something that my family would enjoy.
Thanks Lesley – I am a HUGE fan of one pot dinners (can you tell???) they just make cooking so much easier…and so often result in a dish that’s more tasty too! Eb x
Oh my gosh, I’ve been thinking about Spanish food a lot lately after reading about it in the Edible Atlas book! This looks simply divine. I’m making Spanish tortilla tonight, which isn’t quite as flavoursome (but still YUM), so perhaps I’ll give this a try at some point 🙂 Thanks for linking up to my World Food linky! x
Thanks Jess! I love a good Spanish tortilla too, though. I have a great recipe for one on my site which doesn’t require flipping (though it does require new photos at the moment – gah!) Eb x