Spanish Chicken Tray Bake

This Spanish Chicken Tray Bake is the perfect no fuss dinner. Chuck it in the pan, leave it to roast & enjoy one of the most delicious and flavoursome dinners you've ever had!

Ingredients

  • 6 Chicken Thighs (bone in skin on)

Marinade

  • 3 tbsp Olive Oil
  • 2 tsp Smoked Paprika (can sub regular paprika)
  • 1.5 tsp Oregano
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Cayenne Pepper (more or less to taste)
  • 1/2 Lemon (juice of)

Tray Bake

  • 7oz / 200g Chorizo, sliced
  • 1 cup / 200g Cherry Tomatoes
  • 1/2 cup / 50g Olives, pitted
  • 8-12 Baby Potatoes, halved
  • 5-6 cloves of Garlic, lightly crushed (skins left on)
  • 1 large White Onion, sliced
  • 1 Red Pepper, cored & sliced
  • 1 Orange/Yellow Pepper, cored & sliced
  • 1/2 Orange (zest of)
  • few sprigs of Rosemary
  • Olive Oil
  • Salt & Black Pepper, to taste

Gravy (optional)

  • 2 cups / 500ml Chicken Stock
  • 1 tbsp Flour
  • 1 tsp Honey
  • 1/2 Lemon (juice of)
  • Salt & Black Pepper, to taste
Spanish Chicken Tray Bake #dinnerrecipes


Instructions

  1. Combine your marinade and chicken thighs in a suitably sized bowl, cover with cling film and marinate for as long as you time for (up to overnight).
  2. Combine all of your tray bake ingredients apart from the olives & tomatoes in a large tray. Mix with a drizzle of olive oil and a good pinch of salt and pepper.
  3. Evenly lay your chicken thighs on top (skin side up). Ensure your potatoes are all visible to allow them to crisp, then make sure the chorizo is more hidden to prevent it from drying. Grate over orange zest and place in the oven at 210c/410f for 30mins.
  4. Full instructions visit @dontgobaconmyheart

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