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–+ servings
Spanish Chicken Tray Bake

Spanish Chicken Tray Bake

This Spanish Chicken Tray Bake is bursting with flavour, making for a delicious and stress-free dinner option.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine Spanish
Servings 4 servings
Calories 838 kcal

Equipment

  • Large Deep Baking Tray
  • Large mixing bowl
  • Tongs
  • Cling Film
  • Sharp Knife
  • Chopping Board
  • Zester
  • whisk

Ingredients
  

Marinade

  • 2 lb bone-in skin-on Chicken Thighs (see notes)
  • 3 tablespoon Olive Oil
  • 2 teaspoon Smoked Paprika (can sub regular paprika)
  • 1.5 teaspoon Oregano
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper
  • 0.5 teaspoon Cayenne Pepper (reduce if you don't like spice)
  • 0.5 large Lemon juice only

Tray Bake

  • 14 oz Baby Potatoes halved
  • 7 oz Spanish Chorizo sliced into around 8 pieces (3cm/1")
  • 7 oz Cherry Tomatoes
  • ⅔ cup pitted Mixed Spanish Olives or olives of choice
  • 5-6 cloves Garlic lightly crushed (skins left on)
  • 2 small/medium White Onions quartered & peeled
  • 2 red, yellow or orange Peppers sliced in large wedges (2cm/ ¾" wide)
  • 0.5 large Orange zest only
  • few sprigs Fresh Rosemary
  • Olive Oil as needed
  • Salt & Pepper as needed

Instructions
 

Preparation

  • Whisk together smoked paprika, oregano, salt, cayenne pepper & black pepper with olive oil and lemon juice in a large mixing bowl. Mix in the chicken thighs until completely coated, then tightly cover and marinate in the fridge for as long as you have time for (2 - 24 hours). If you're pushed for time just marinate at room temp whilst you prep the other ingredients.
  • In a large deep baking tray combine potatoes, peppers, onion, chorizo, rosemary and garlic with a light drizzle of oil and a pinch of salt & pepper. Nestle in the chicken thighs (skin side up) and brush with any leftover marinade. Ensure the potatoes are all visible to allow them to crisp, then make sure the chorizo is more hidden to prevent it from burning. Place in the oven at 200C/400F for 30mins.
  • Remove from the oven, flip the potatoes and baste the chicken with the juices in the base of the pan. Evenly scatter over the olives, tomatoes and orange zest, then place back in the oven for another 15mins, or until the chicken is piping hot through the centre and lightly charred/crisp on top. The tomatoes and olives should be slightly wrinkled with the potatoes soft all the way through.
  • Evenly divide everything for serving, then whisk the liquid left in the pan to combine the fats & juices. This is bonus flavour! Plus the garlic will be buttery soft, do with that what you will.

Notes

This dish can be served with bread to mop up the flavours, and the garlic can be spread on the bread for extra flavour.

Nutrition

Serving: 1plateCalories: 838kcalCarbohydrates: 34.54gProtein: 73.23gFat: 44.54gSaturated Fat: 12.234gPolyunsaturated Fat: 6.038gMonounsaturated Fat: 23.059gTrans Fat: 0.063gCholesterol: 316mgSodium: 1693mgPotassium: 1706mgFiber: 5.7gSugar: 5.52gVitamin A: 4750IUVitamin C: 109.7mgCalcium: 90mgIron: 5.6mg
Keyword Chicken, Dinner, Easy Recipes, flavorful recipes, Spanish Chicken Tray Bake, tray bake
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