Spanish chicken tray-bake

Spanish chicken traybake

Tray-bakes are a glorious thing indeed. Just pop everything into a big casserole dish, throw it into the oven and let the magic happen. This dish takes around 5 minutes to prep, then you can relax and stick your feet up for the next hour. The finished dish has a lot of complex flavours which blend together nicely and will keep your tummy very happy indeed.


1kg chicken thighs (use thighs with the bone in and skin still on for maximum flavour)

100g chorizo, thickly sliced

2 tbsps olive oil

2 tbsps smoked paprika

2 cloves garlic, minced

2 tsps dried red chilli flakes

50g sun-dried tomatoes

300g baby new potatoes, halved

1 large spanish onion, cut into wedges


Pre-heat your oven to 200˚C. Take a large oven proof casserole and pour half of the olive oil, half of the smoked paprika, minced garlic and chilli flakes over the bottom. Throw in the sliced chorizo, onion wedges, sun-dried tomatoes and baby new potatoes into the casserole and mix well to ensure everything is coated in the oil/spice mixture. Nestle the chicken thighs, skin side up in the casserole and use the rest of the olive oil and smoked paprika to coat the skins.

Cover the casserole loosely with baking foil, place in the middle shelf of your oven and cook for 40 minutes. After 40 minutes, remove the foil and cook for a further 25 until the chicken is cooked through and the skin is nice and crispy.

Serves 4

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