5.0 from 18 votes
Easy Spanish 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!
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
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
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.
Cup of Yum
Notes
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.