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!
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!
- 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
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.
Nutrition information is approximate and meant as a guideline only.
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