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4.75 from 4 votes

Spanish Chicken and Chorizo Tray Bake

A super-easy one pot wonder. Seasoned with a generous amount of paprika, this fiery Spanish chicken and chorizo tray bake lets you kick up your flamenco heels and enjoy the fiesta. Inspired by a recipe from the Hairy Bikers
Prep Time5 minutes
Cook Time1 hour 10 minutes
Course: DInner, Lunch, Main Course
Cuisine: British, Spanish
Servings: 6 (at least!)
Calories: 520kcal

Ingredients

  • 2 medium onions white or red, cut into wedges
  • 200 g baby potatoes
  • 8 whole garlic cloves
  • 400 g cherry tomatoes
  • 200 g chorizo
  • 12 chicken thighs and drumsticks (ca 1.5 kg)
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon dried oregano
  • 3 peppers deseeded and cut into strips (I chose 1 green, 1 yellow, 1 red)
  • 2 lemons halved
  • Flaked sea salt
  • Freshly ground black pepper

Instructions

  • Preheat the oven to 200°C. Place the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and pepper. Roast for 20 minutes.
  • Next, skin the chorizo and cut into slices.
  • Take the roasting tray out of the oven, add the chorizo, chicken and the halved lemons on top of the veggies and season with the paprika, oregano and salt. Return to the oven for 30 minutes.
  • Remove the tray from the oven again. Spoon up the juices from the bottom of the pan and drizzle it all over the chicken. Now add the pepper strips - just tuck them under the chicken.
  • Turn the temperature up to 220°C and roast your chicken bake until the peppers are softened and the chicken is nicely browned. This should take another 20 minutes or so. Scatter some chopped parsley and serve.

Notes

The nutrition facts are worked out on the basis that 6 people will finish off this dish, though that's unlikely. Chances are you'll have plenty of veg and potatoes left (we did), which could go nicely into a tortilla.

Nutrition

Serving: 400g | Calories: 520kcal | Total Carbohydrates: 12.2g | Fat: 20g | Fiber: 3.6g | Sugar: 3.8g