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Spanish chicken traybake with chorizo & peppers

Spanish chicken traybake with chorizo & peppers

A star rating of 4.7 out of 5.70 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Add this easy dinner recipe to your repertoire - simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage. To make this keto-friendly, serve with keto bread.

Nutrition: per serving


  • 4 fat garlic cloves
  • 1 tbsp fresh thyme leaves, plus a few sprigs
  • 4 tsp olive oil
  • 8 chicken thighs on the bone, excess skin trimmed
  • economy bag mixed peppers (about 700g), halved and deseeded
  • 140g piece of chorizo, roughly chopped (we used a spicy one)
  • 20 pitted black olives
  • 200g cherry tomatoes
  • 3 tbsp sherry vinegar or red wine vinegar
  • crusty bread, or keto bread, to serve


  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don’t have a pestle and mortar, finely grate the garlic, then stir everything together.

  • STEP 2

    Rub the herb and garlic paste on the underside of the chicken to flavour it.

  • STEP 3

    Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.

  • STEP 4

    Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty or keto bread, pasta or potatoes.

Recipe from Good Food magazine, September 2015

Goes well with


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A star rating of 4.7 out of 5.70 ratings

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