Spanish chicken traybake with chorizo & peppers
- Sara Buenfeld
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Serves 4
Easy
Prep: 15 mins
Cook: 1 hr
A star rating of 4.7 out of 5.126 ratingsRate
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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.
Dairy-free
Egg-free
Nut-free
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Garlicky tomato pasta
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Garlicky tomato pasta
A star rating of 4.4 out of 5.8 ratings
Baguettes (French bread)
A star rating of 4.1 out of 5.39 ratings
Keto bread
A star rating of 4.8 out of 5.17 ratings
App onlySmashed rosemary potatoes. This is a premium piece of content available to subscribed users.
A star rating of 4.9 out of 5.11 ratings
Garlicky tomato pasta
A star rating of 4.4 out of 5.8 ratings
Baguettes (French bread)
A star rating of 4.1 out of 5.39 ratings
Keto bread
A star rating of 4.8 out of 5.17 ratings
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal438
-
fat29g
-
saturates8g
-
carbs12g
-
sugars10g
low
-
fibre6g
high
-
protein28g
high
-
salt0.9g
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Method
-
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
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A star rating of 4.7 out of 5.126 ratings
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