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Spanish chicken traybake with chorizo & peppers

Spanish chicken traybake with chorizo & peppers

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Rating: 5 out of 5.56 ratings
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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

Nutrition: per serving
NutrientUnit
kcal438
fat29g
saturates8g
carbs12g
sugars10g
fibre6g
protein28g
salt0.9g
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Ingredients

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 bread, pasta or potatoes.

Goes well with

Recipe from Good Food magazine, September 2015

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Rating: 5 out of 5.56 ratings

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