Smoky Chicken and Chorizo Tray Bake

11 Jan 2022

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Smoky Chicken and Chorizo Tray Bake

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This Spanish-inspired tray bake is sure to be a hit with family and friends. The chorizo releases delicious, smoky juices when cooked which, combined with the smoked paprika and garlic, pack a flavourful punch and provide a great sauce for the chicken, potatoes, peppers and onions. This one-pan dish truly is the perfect weekday meal – it’s quick and easy to prepare and requires minimal washing up.

Prep Time: 10 minutes
Total Time: 1 hour
Yield: 4 1x
Category: Chicken

Ingredients

Scale

For the veggies:

600 g baby potatoes, halved
4 bell peppers, cut into large chunks
1 red onion, cut into wedges
200 g chorizo, cut into ½ cm-rings
½ tbsp extra-virgin olive oil
2 tsps smoked paprika
2 tsps garlic powder
1 tsp fine sea salt

For the chicken:

1 kg chicken thighs
½ tbsp extra-virgin olive oil
2 tsps smoked paprika
2 tsps garlic granules
1 tsp fine sea salt

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Instructions

Heat your oven to 220℃ / fan 200℃. Place all the ‘veggies’ ingredients in a large bowl and toss well to coat, ensuring that everything is well-incorporated. It might look like it needs more oil but trust me when I tell you that it doesn’t – the chorizo will release its own oils as it cooks, which will baste everything beautifully.
Transfer the veggies to a large roasting tin. Ideally, you want everything to fit in a single layer. Roasted the veggies for 15 minutes.
Meanwhile, place the ‘chicken’ ingredients in the same bowl you used to season the vegetables (less washing up!). Toss to coat, ensuring that everything is well-incorporated and that the chicken is evenly coated.
Take the veggies out of the oven and give them a quick toss to baste them in the chorizo juices, then rearrange them in a single layer.
Arrange the chicken thighs over the veggies in a single layer. Roast for a further 30 to 35 minutes, or until the chicken is browned and cooked through. Serve and enjoy!