Spanish Chicken and Chorizo Tray Bake
A vibrant, one-pan dish combining tender chicken thighs with spicy chorizo, colorful bell peppers, and aromatic garlic, all roasted together for a hearty meal.
Equipment
- Mixing Bowl
- Baking Tray
Ingredients
Ingredients
- 4 large Chicken thighs (bone-in, skin-on) For extra flavor and juiciness.
- 200 grams Chorizo Cut into bite-sized pieces, choose spicy or mild.
- 2 medium Red bell peppers Sliced into strips for sweetness and color.
- 1 medium Yellow bell pepper For additional sweetness and color contrast.
- 1 large Red onion Sliced into wedges, adds subtle sweetness.
- 4 cloves Garlic Minced for an aromatic touch.
- 300 grams Baby potatoes Halved to soak up delicious flavors.
- 2 teaspoons Smoked paprika To deepen flavor and add warmth.
- 1 teaspoon Dried oregano For an earthy herbal note.
- to taste Salt and pepper Essential for seasoning.
- 4 tablespoons Olive oil To enhance roasting and add richness.
- to taste Fresh parsley For garnish, adds freshness and color.
Instructions
- Preheat your oven to 200°C (about 400°F).
- In a large mixing bowl, combine the chicken thighs, chorizo, sliced bell peppers, red onion wedges, garlic, and halved baby potatoes.
- Drizzle the olive oil over the mixture, followed by the smoked paprika, dried oregano, salt, and pepper. Mix to coat evenly.
- Transfer the mixture to a large baking tray, spreading it out evenly with chicken skin-side up.
- Place the tray in the preheated oven and roast for about 40-45 minutes, shaking the tray halfway through.
- Check that the chicken is cooked through and the juices run clear. The potatoes should be tender.
- Remove the tray from the oven and let it rest for a few minutes before serving.
- Garnish with freshly chopped parsley before serving.
Notes
Feel free to incorporate other vegetables or adjust spices according to your taste.