See the full recipe for Spanish chicken traybake with chorizo & peppers.

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Points to remember

  • If you don’t have a pestle and mortar to make the paste you can finely grate the garlic and stir with the rest of the ingredients.
  • Snip away any excess fat on each chicken thigh using kitchen scissors.
  • Sit the chicken on top of the vegetables, skin side up, so it crisps up in the oven.
  • Tuck in the thyme sprigs so that they don’t burn in the oven.
  • Cook for about 1 hr, or until the chicken is crisp and the vegetables are softened.
TIPS
SERVING SUGGESTIONS
Serve with rice or a jacket potato.
VARY THE RECIPE
You could use chicken legs or breasts if you prefer, but the cooking time may be shorter.

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