Spanish Chicken Tray Bake

One pan dinners have become my new favourites in the kitchen, especially mid-week when I’m always pushed for time after work. This recipe has been so popular – probably because it’s packed with punchy flavours but it really couldn’t be easier to prepare. Chorizo sausage is one of my favourite ingredients and they freeze really well, so I always have them on hand to enliven any recipe, from my pilaf rice to tacos.  My family love it, and I hope it becomes a new family fav in your house too.


What you’ll need:

500g potatoes, peeled & cut into 1cm thick slices
1 red onion, halved & sliced
1 red capsicum, sliced into strips
1 yellow capsicum, sliced into strips
8 chicken thighs, skin-on
1 tbs olive oil
½ tsp smoked paprika
1 chorizo sausage (200g), sliced
1 cup chicken stock
100g olives, to serve
8 sprigs continental parsley leaves, to serve
sea salt & black pepper

What to do:

Preheat oven to 180°C Fan.

Arrange potatoes in a single layer in the base of a 30cm x 20cm baking dish. Scatter onion, red and yellow capsicum over the potatoes and season. Place chicken thighs over the top, skin-side-up. Drizzle with oil and rub over skin. Season with salt and pepper and sprinkle with paprika. Arrange chorizo around chicken and pour in stock. Roast for 50 minutes, until the chicken skin is crisp and the vegetables are tender. Scatter around olives and parsley and serve.

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