Spanish Chicken and Chorizo Tray Bake {One Pan}
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150 g Chorizo (See notes)
- 500 g Potatoes (Cut into bite-sized pieces)
- 2 Large red onions (Peeled and cut into wedges)
- 8 Chicken thighs ( I use bone-in, skin-on. See notes)
- 3 Peppers (Seeded and cut into wedges)
- 400 g Tomatoes (See notes)
- 100 g Pitted olives (Drained. See notes)
- 8 Garlic cloves (Whole, in their skins. See notes)
- 1 tsp Sea salt
- 1 tsp Freshly ground black pepper
- 2 tsp Garlic powder
- 2 tsp Sweet smoked paprika (See notes)
- Chopped flat leaf parsley (Optional)
- Wedges of lemon for squeezing over (Optional)
Method
- Pre-heat the oven to 200C/400F.
- On a large baking sheet, or casserole dish, mix the chorizo and potatoes. Put into the oven for 15 minutes. (See notes)
- Add all other ingredients and give it a good stir to coat everything in the yummy chorizo oil. Put back into the oven for about 35 minutes or until your chicken is cooked through.