Easy Spanish Chicken Traybake

5 from 5 votes

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!

Course Main Course, Traybake

Cuisine British, Fusion, Spanish

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings people

Calories 748kcal

Author Eb Gargano

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

Metric - US Customary

Instructions

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.

Nutrition