·
60 min
4 servings
easy
5.0
1 rating
One-Pan Spanish Chicken and Chorizo Traybake
This effortless traybake captures the essence of Spanish cuisine with minimal cleanup required. Smoky chorizo releases its vibrant oil to flavor the chicken and potatoes, creating a rustic, hearty meal perfect for busy weeknights.
Ingredients
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4 chicken thighs, bone-in and skin-on
1 cup cured chorizo, sliced into coins
1 lb baby potatoes, halved
1 red bell pepper, seeds removed and roughly chopped
1 red onion, cut into wedges
3 cloves garlic, crushed
2 tbsp olive oil
2 tsp smoked paprika
1 tsp dried oregano
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
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1
Preheat your oven to 400°F (200°C).
2
In a large roasting tray, combine the halved potatoes, chopped red pepper, onion wedges, garlic, and sliced chorizo.
3
Drizzle the vegetable mixture with half the olive oil, 1 teaspoon of smoked paprika, oregano, salt, and pepper. Toss well to coat.
4
Place the chicken thighs on top of the vegetables, skin-side up.
5
Brush the chicken skin with the remaining olive oil and sprinkle with the remaining teaspoon of smoked paprika and a pinch of salt.
6
Roast in the oven for 40-45 minutes, or until the chicken is cooked through and the skin is crispy and golden.
7
Remove from the oven, garnish with fresh parsley, and serve immediately straight from the pan.
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