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Spanish Chicken and Chorizo Tray Bake

Oven-roasted chicken and chorizo with peppers, potatoes and smoky spices.

Spanish Gluten Free
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Overview

Description

Oven-roasted chicken and chorizo with peppers, potatoes and smoky spices.

Prep 15 min Cook 50 min Serves 4
Preparation

Ingredients

  • 6 Chicken thighs
  • 200 g Chorizo
  • 500 g Baby potatoes
  • 2 Red peppers
  • 1 Red onion
  • 4 cloves Garlic
  • 1 tsp Smoked paprika
  • 3 tbsp Olive oil
Cooking

Instructions

  1. 1
    Preheat the oven to 200°C.
  2. 2
    Halve the baby potatoes and place them in a large roasting tray.
  3. 3
    Slice the peppers and onion into thick strips and add to the tray along with whole garlic cloves.
  4. 4
    Slice the chorizo into chunks and scatter throughout the vegetables.
  5. 5
    Place the chicken thighs on top and drizzle everything with olive oil.
  6. 6
    Season generously with smoked paprika, salt and pepper.
  7. 7
    Roast for 45–50 minutes, turning the vegetables halfway through cooking.
  8. 8
    Allow the chicken skin to crisp and the chorizo oils to coat the potatoes.
  9. 9
    Serve directly from the tray with crusty bread or salad.
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