Enjoy the easefulness of the oven: you just bung everything in, and you're done. Learn how your comment data is processed. If not using a rack, place the chicken directly on top of the potatoes. Preheat the oven to 180C, Gas 4. cut into large chunks – roughly 2cm by 2cm. Yes it’s really hard to go wrong with that chicken and chorizo combo!! Whilst this is a traybake, I prefer to sit the chicken on a rack over the potatoes. Start by preheating the oven to 400F. Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Serve with rice or potatoes. easy, delicious, stress-free, family food, All Recipes Easy Entertaining Easy Midweek Meal Ideas Main Courses. Season the chicken parts liberally with salt and pepper. This allows the chicken juices to drip down over the potatoes, seasoning them as they cook. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the Place the potatoes in the bottom of a baking tray. Heat the oven to 200°C/180°C fan/gas 6. How to make Spanish Chicken & Vegetable Tray Bake Pre heat the oven to 200 degrees. Or why not subscribe to my blog and get delicious, stress free recipes straight to your inbox every week? Choose a meat and some vegetables that cook in the same time (like chicken thighs/drumsticks and salad potatoes), select a few flavours to enhance the meat and veg, and you’re away – less than an hour later and dinner is served. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground … Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins. I love a meal that can be made in a single pot or tray, and this Spanish Chicken Traybake with Potatoes and Olives (known simply as Spanish Chicken in our household) fits that brief perfectly. This quick and simple Spanish Chicken Tray Bake with Potatoes is super easy but big on flavour. This is the perfect meal served with bread..you can use a gluten free variety of course like I do or serve it with this quinoa . Join My Free Challenge Now. This Spanish chicken recipe is for ca 6-8 people, depending how big your chicken … This site uses Akismet to reduce spam. I love tray bakes, so I am sure I’d be making this. Remove from the oven, and serve with a green salad. I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! Your email address will not be published. The Tray Bake Chicken with Potatoes recipe out of our category Chicken! Grate over orange zest and place in the oven at 210c/410f for 30mins. If you cannot locate them, use normal paprika and add a touch of chipotle chilli powder for heat. Drizzle everything with olive oil. Traybakes make midweek meals a breeze! Take out the oven, flip the potatoes and baste the chicken with the juices. Quarter the tomatoes and place them in a large baking dish or roasting https://www.olivemagazine.com/recipes/family/easy-traybake-recipes Looks lovely, Thanks, Alison! Both sweet (dulce) and hot (picante) smoked paprika are readily available, and I have seen them for sale in most supermarkets. Because everything cooks together, this really allows the flavours to come together nicely. If you’d prefer not to use sherry, substitute with chicken stock instead. Divide the chorizo sausages and the new potatoes between the 2 tins. Eb x, What a fabulous dish and what fabulous colours. Heat oven to 200C/180C fan/gas 6. Thanks Lesley – I am a HUGE fan of one pot dinners (can you tell???) The chicken is cooked when the juices run clear and the meat has started to pull away from the bone. Pre heat the oven to 200 degrees. The flavours go so well together and it was very easy to prepare and pop into the oven, thank you! How do you make Spanish chicken? Anyone who knows me will know I LOVE TRAYBAKES!! Drizzle with a little oil or a add few sprays of cooking spray. Yes, that is precisely why I am such a big fan of traybakes! I love tray bakes too! Add the olives, drizzle over some olive oil and season with salt & pepper. If the chicken is cooked but the skins are not crispy enough, cook them under broiler for 2-3 minutes until the desired colour is achieved. Put the chorizo, red pepper, red onion, new potatoes and garlic into a large roasting tray and sprinkle over the other teaspoon of paprika and oregano, a couple of twists of salt and pepper and a drizzle of olive oil (about 2 tablespoons), plus the chilli flakes, if you are using them. Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and … Chop up the potatoes into quarters. If you are concerned that the paprika is darkening too much, cover the chicken lightly with foil. Try them out! Divide the chicken quarters at the joint, if necessary. Drizzle everything with olive oil (probably about 2 tablespoons) and jiggle around a little. Chop up the potatoes into quarters. The paprika will darken as the chicken skin roasts. Place the chopped baby potatoes in a large baking dish. Grate over orange zest and place in the oven at 210C/410F for 30mins. This Spanish Style Chicken Traybake was a massive hit with the whole family – they literally could not get enough and are now demanding a repeat. For the tray bake, in a large bowl, toss chicken and potatoes with balsamic, Dijon, EVOO, rosemary and salt and pepper, arrange on large parchment-lined rimmed baking sheet and roast 30 to 45 minutes. https://www.jamieoliver.com/recipes/chicken-recipes/hit-n-run-traybaked-chicken Place the baking tray into the oven whilst you are preparing the chicken. to make it hot! This enables me to control the level of heat from the hot paprika, which I moderate in deference to The Princess (which also moderates the complaints). Eb x. I made this tonight and it went down well with cleared plates. Prepared in just 10 minutes and left to do its thing in the oven this easy one pan chicken … NEW VIDEO OUT NOW! Cook for 30 minutes, then swap the top tray with the bottom tray in the oven and baste the contents with the orange-colored juices. I am always happy to eat chicken and chorizo combinations and so are my family luckily. The perfect family dinner. A super easy weeknight meal, all cooked on one tray for a stress-free dinner. Season the chicken thighs and sit them on top of the vegetables, then add the chunks of chorizo to the tray. Pour enough olive oil over the chicken to coat it n icely, then sprinkle with the paprika and some salt and pepper. Place the tray into the oven and bake, uncovered for 40-45 minutes until thickened and chicken is golden. Combine all the ingredients in a baking tray, mixing well to cover the chicken in the spices. Chicken thighs, chorizo and smoky paprika make for a delicious meal. This Spanish-style chicken bake from The Hairy Bikers is a one-pot wonder that's made with juicy chorizo, chicken and veg - perfect for a midweek supper or a weekend alternative to a weekend roast. Add the saffron to the hot chicken stock and leave to infuse for a couple of minutes. I say almost-empty, because there was one miserable, lonely packet of Spanish Chorizo sitting in there. Place the chicken on top of the chorizo and vegetables and pop the whole thing in the oven for 25 minutes. Scatter over the tomatoes and then put the dish back in the oven and roast for a further 20 minutes. Divide the chorizo sausages and the new potatoes between the 2 tins. Heat the pan back up, if necessary, and sautee the chorizo until it starts browning. Next, add strips of bell pepper to the sheet pan and bake everything for 10 minutes. I know this is something that my family would enjoy. Stir the chorizo and vegetables so everything is coated in the delicious juices then pop the chicken back on top. x, Thanks Jess! If spicy heat is not your thing, only use the sweet paprika. x, This looks so lovely, I’m sure my kids would love it. Prior to finding the perfect rack I would just sit the chicken pieces directly on the potatoes. Pre-heat the oven to 200C (180C fan forced). Arrange on parchment-lined rimmed baking sheet and reserve. Hi and welcome to Easy Peasy Foodie! A lovely recipe, I love a one-pot dinner. I love throwing a load of delicious flavours into a roasting tin, then popping it into the oven and allowing the flavours to combine and intensify and for everything to get lovely and crispy and slightly charred, while I sit and read a book or drink a glass of wine or play with my children (at least in theory…). An added bonus was that there was some left-over, which we discovered made perfect beach picnic food for the following day. Add the garlic. 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