Easy Spanish Chicken Traybake

Ingredients

• 8chicken thighs (or a mixture of thighs and legs)
• 2 teaspoonspaprika
• 2 teaspoonsoregano
• to tastesalt and pepper
• to tasteolive oil
• 100 gchorizo, cut into 1 cm chunks
• 1red pepper, cut into large chunks (roughly 2 cm by 2 cm)
• 1red onion, sliced into 8 wedges
• 400 gnew potatoes, halved
• 8garlic cloves, lightly bashed with the skins still on
• ½ to 1 teaspoonchilli flakes (optional)
• 12cherry tomatoes

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C / 200°C fan / gas mark 7 (425°F).

2. 2

   Season the chicken

   Set the chicken thighs on a plate. Sprinkle over 1 teaspoon of paprika and 1 teaspoon of oregano, season with salt and pepper, and add a drizzle of olive oil. Rub the seasoning over the chicken.

3. 3

   Prepare the vegetables

   Put the chorizo, red pepper, red onion, new potatoes and garlic in a large roasting tray. Add the remaining teaspoon each of paprika and oregano, a couple of twists of salt and pepper, about 2 tablespoons of olive oil and the chilli flakes, if using.

4. 4

   Coat the tray

   Stir the chorizo and vegetables with a large spoon or your hands until coated in the oil, herbs and spices.

5. 5

   Roast the chicken

   Arrange the chicken on top of the chorizo and vegetables, then roast for 25 minutes.

6. 6

   Stir and baste

   After 25 minutes, take the tray out of the oven and carefully lift the chicken onto a large plate. Stir the chorizo and vegetables to coat them in the juices, then return the chicken to the tray. Tilt the tray to gather the juices and use a tablespoon to baste each chicken piece with one tablespoon of them.

7. 7

   Add the tomatoes

   Scatter the cherry tomatoes over the tray, then return it to the oven and roast for a further 20 minutes.

8. 8

   Serve the traybake

   Serve on its own, or with a green salad, crusty bread and a glass of Spanish Garnacha.

What is a Spanish chicken traybake?

A traybake is a meal cooked together in one oven tray, with the ingredients sharing their flavours as they roast. This version takes inspiration from Spanish-style combinations of paprika, oregano and chorizo, alongside chicken and vegetables.

The chorizo seasons the potatoes and vegetables as it cooks, while the chicken sits on top and roasts. Cherry tomatoes go in towards the end, so they have less time in the oven than the potatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 748 calories, 46g protein, 28g carbs, 49g fat.

The potatoes contribute most of the carbohydrate, while chicken and chorizo provide much of the protein and fat; olive oil adds further fat. For a more balanced plate, serve a portion with a generous green salad.

Why the ingredients work

Chorizo: its smoky, paprika-rich flavour runs through the tray as it roasts. Cutting it into 1 cm chunks gives it room to release its juices among the vegetables.

New potatoes: halving them helps them roast alongside the other ingredients. Choose pieces of a similar size so they cook at roughly the same pace.

Garlic: lightly bashing the cloves helps release their flavour, while leaving the skins on keeps the cloves intact during roasting.

Getting the tray ready

Chicken seasoning: rub the paprika, oregano, salt, pepper and olive oil over the chicken so the seasoning covers the pieces before roasting.

Vegetable coating: stir the tray ingredients thoroughly with the oil and spices. This helps distribute the flavour rather than leaving all the seasoning in one spot.

The mid-roast turn

After the first 25 minutes, lift the chicken out before stirring the vegetables and chorizo through the cooking juices. Return the chicken to the top afterwards, keeping it separate from the vegetables rather than mixing everything together.

Basting is optional, but the method recommends spooning one tablespoon of tray juices over each piece. Tilt the tray carefully to collect the liquid before spooning.

Checking the finish

The recipe gives the chicken 25 minutes, followed by another 20 minutes after the tray is stirred and the tomatoes are added. The total roasting time is therefore 45 minutes, in addition to preparation and oven preheating.

Check that the chicken is cooked through before serving; if you have a food thermometer, use it according to its instructions. The potatoes should be tender when pierced, and the tomatoes softened.

What to serve alongside

Green salad: its fresh crunch makes a simple counterpoint to the rich chorizo and roasted chicken.

Crusty bread: serve it alongside to mop up the juices in the tray. The recipe also works on its own as a complete tray meal.

Recipe notes & tips

• Use a large roasting tray so the ingredients can spread out rather than pile up.
• Cut the potatoes into halves of similar size for more even cooking.
• Keep the chicken on top of the vegetables during roasting, as directed.
• Take care when lifting the chicken and tilting the hot tray to collect the juices.
• Add the cherry tomatoes only for the final 20 minutes, as specified.

Variations

• Adjust the heat: use ½ teaspoon of chilli flakes for gentler warmth or up to 1 teaspoon for more.
• Mix the chicken pieces: use a combination of thighs and legs instead of thighs alone.
• Choose a pepper colour: swap the red pepper for another colour if that is what you have.
• Serve with greens: add a green salad at the table for a fresh accompaniment.
• Add bread: serve crusty bread alongside to catch the roasting juices.

Common mistakes to avoid

• Crowding the tray: use a large roasting tray so the ingredients can be stirred and coated in the juices.
• Uneven potato pieces: halve potatoes to a similar size so they cook more evenly.
• Skipping the stir: lift out the chicken after 25 minutes and stir the vegetables through the juices before returning it.
• Forgetting the tomatoes: add them for the final 20 minutes, rather than at the start.
• Rushing the basting: tilt the tray carefully and spoon one tablespoon of juices over each chicken piece.

How to store

Cool leftovers and refrigerate them in a covered container, then eat within 2 days. Reheat thoroughly in the oven or microwave until piping hot; the chicken skin may not stay crisp after storage.

Frequently asked questions