Spanish chicken traybake with chorizo & peppers

Spanish chicken traybake with chorizo & peppers

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(45 ratings)

Prep: 15 mins Cook: 1 hr


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

Nutrition and extra info

Nutrition: per serving

  • kcal438
  • fat29g
  • saturates8g
  • carbs12g
  • sugars10g
  • fibre6g
  • protein28g
  • salt0.9g


  • 4 fat garlic cloves
  • 1 tbsp fresh thyme leaves, plus a few sprigs
  • 4 tsp rapeseed or olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 chicken thighs on the bone, excess skin trimmed
  • economy bag mixed peppers (about 700g), halved and deseeded



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 140g piece of chorizo, roughly chopped (we used a spicy one)



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 20 pitted black olives
  • 200g cherry tomatoes
  • 3 tbsp sherry vinegar or red wine vinegar
  • crusty bread, pasta or potatoes, to serve


  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.

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

  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.

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

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Comments, questions and tips

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5th Jun, 2020
I substituted the red wine vinegar for cider vinegar, left out the chorizo and cooked it for 45 min. Great easy dish!
22nd Sep, 2019
Good, and very simple, recipe which punches above its weight. The wine vinegar gave it a good ‘edge’. Cooking it again, perhaps I’d be inclined to substitute Echalion Shallots for some of the peppers, but it made a very decent main course for supper with friends.
8th Sep, 2019
Easy to make, tasty and probably reasonably healthy.
Neville Chapman's picture
Neville Chapman
8th Oct, 2018
Super simple Super tasty
5th Sep, 2018
No idea where I went wrong with this, but the only positive thing about it was the wine I drank to wash the chicken down with..............
Elizabeth Leicester's picture
Elizabeth Leicester
24th May, 2018
Very tasty - and looks like it takes much more effort than it actually does.
3rd Sep, 2017
Very very delicious. It will become one of my midweek meals. Many thanks!
2nd Jun, 2016
I had this made for me by a friend it tasted delicious! So I made this tonight, fabulous meal will be making it again. I was worried about adding too much salt because of the chorizo, so added about 1/2 tsp and it turned out perfect.
21st Oct, 2015
We loved this dish. It was so simple to make but tasted like it had taken a lot more effort and skill! I am a recent convert to sherry vinegar and once again it lifted a dish from the ordinary to special.
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29th Sep, 2015
Please amend the cooking time for this recipe. One hour is ok for the chicken but the chorizo and vegetables burn. Other chicken traybakes on this site are 40 minutes - that might work. Alternatively cook for an hour but start the chicken off on its own then add the vegetables in after 20/25 minutes. Nice and easy, we cooked it tonight, just a pity it looked like a burn offering!
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