Easy Spanish Chicken Traybake

Name: Easy Spanish Chicken Traybake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 people
Ingredients: 8 chicken thighs; 2 teaspoons paprika; 2 teaspoons oregano; salt and pepper; olive oil; 100 g chorizo; 1 red pepper; 1 red onion; 400 g new potatoes; 8 garlic cloves; ½ to 1 teaspoon chilli flakes; 12 cherry tomatoes

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4 people
Calories
748 kcal
Course
Main Course
Cuisine
Fusion, Spanish, British

Easy Spanish Chicken Traybake

Nash Knight

Report

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!

Share:

I Made This!

Be the first!

Print

15 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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 Information

Show Details

Calories 748kcal (37%) Carbohydrates 28g (9%) Protein 46g (92%) Fat 49g (75%) Saturated Fat 14g (70%) Cholesterol 243mg (81%) Sodium 506mg (21%) Potassium 1267mg (36%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 2015IU (40%) Vitamin C 73.3mg (81%) Calcium 69mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 748 kcal

% Daily Value*

Calories	748kcal	37%
Carbohydrates	28g	9%
Protein	46g	92%
Fat	49g	75%
Saturated Fat	14g	70%
Cholesterol	243mg	81%
Sodium	506mg	21%
Potassium	1267mg	27%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	2015IU	40%
Vitamin C	73.3mg	81%
Calcium	69mg	7%
Iron	4mg	22%