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Spanish Chicken and Chorizo Tray Bake Recipe

SPANISH CHICKEN AND CHORIZO TRAY BAKE made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 4 chicken thighs bone-in and skin-on
  • 200 g chorizo sausage sliced
  • 500 g baby potatoes halved
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 onion chopped
  • 3 garlic cloves crushed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley chopped for garnish

Instructions

  • Preheat your oven to 200°C (400°F).
  • In a large mixing bowl, combine the chicken thighs, chorizo, baby potatoes, sliced bell peppers, onion, and crushed garlic.
  • Drizzle the olive oil over the mixture and sprinkle with smoked paprika, dried oregano, salt, and black pepper. Toss everything together until well-coated.
  • Transfer the mixture to a large baking tray, spreading it out evenly.
  • Place the tray in the oven and bake for 40-45 minutes, or until the chicken is cooked through and the potatoes are tender, turning halfway through cooking.
  • Once done, remove the tray from the oven and let it rest for a few minutes.
  • Garnish with fresh parsley before serving.