• On Oct, 06, 2024
•  ladyrecipes
•  Recipes

A super-easy one pot wonder. Seasoned with a generous amount of paprika, this fiery Spanish chicken and chorizo tray bake lets you kick up your flamenco heels and enjoy the fiesta. Inspired by a recipe from the Hairy Bikers
Prep Time
5 mins
Cook Time
1 hr 10 mins
Course
DInner, Lunch, Main Course
Cuisine
British, Spanish
Servings
6 (at least!)
Calories
520 kcal

INGREDIENTS

1x
2x
3x
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2 medium onions white or red, cut into wedges
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200 g baby potatoes
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8 whole garlic cloves
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400 g cherry tomatoes
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200 g chorizo
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12 chicken thighs and drumsticks (ca 1.5 kg)
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1 tsp sweet smoked paprika
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1 tsp dried oregano
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3 peppers deseeded and cut into strips (I chose 1 green, 1 yellow, 1 red)
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2 lemons halved
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Flaked sea salt
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Freshly ground black pepper
INSTRUCTIONS

Preheat the oven to 200°C. Place the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and pepper. Roast for 20 minutes.
Next, skin the chorizo and cut into slices.
Take the roasting tray out of the oven, add the chorizo, chicken and the halved lemons on top of the veggies and season with the paprika, oregano and salt. Return to the oven for 30 minutes.
Remove the tray from the oven again. Spoon up the juices from the bottom of the pan and drizzle it all over the chicken. Now add the pepper strips – just tuck them under the chicken.
Turn the temperature up to 220°C and roast your chicken bake until the peppers are softened and the chicken is nicely browned. This should take another 20 minutes or so. Scatter some chopped parsley and serve.
The nutrition facts are worked out on the basis that 6 people will finish off this dish, though that”s unlikely. Chances are you’ll have plenty of veg and potatoes left (we did), which could go nicely into a tortilla.
NUTRITION
Serving: 400g
Calories: 520kcal
Fat: 20g
Fiber: 3.6g
Sugar: 3.8g