Spanish Chicken and Chorizo Tray Bake {One Pan}

A tray of cooked chicken and chorizo with roasted vegetables, ready to eat.

4.82 from 83 votes

Spanish Chicken and Chorizo Tray Bake {One Pan}

This quick and simple midweek one pot recipe really delivers on flavour and time, and only one pan to wash up! Give it a go - Spanish Chicken and Chorizo Tray Bake is the perfect family dinner!

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

150 g Chorizo See notes
500 g Potatoes Cut into bite-sized pieces
2 Large red onions Peeled and cut into wedges
8 Chicken thighs I use bone-in, skin-on. See notes
3 Peppers Seeded and cut into wedges
400 g Tomatoes See notes
100 g Pitted olives Drained. See notes
8 Garlic cloves Whole, in their skins. See notes
1 tsp Sea salt
1 tsp Freshly ground black pepper
2 tsp Garlic powder
2 tsp Sweet smoked paprika See notes

To serve:

Chopped flat leaf parsley Optional
Wedges of lemon for squeezing over Optional

Metric - Imperial

Instructions

Pre-heat the oven to 200C/400F.
On a large baking sheet, or casserole dish, mix the chorizo and potatoes. Put into the oven for 15 minutes. (See notes)
Add all other ingredients and give it a good stir to coat everything in the yummy chorizo oil. Put back into the oven for about 35 minutes or until your chicken is cooked through.

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Notes

Chorizo: Be sure to buy chunks of chorizo, not thin slices.

Chicken: I use chicken thighs as they are tasty and good value. You can use chicken breasts if you prefer, but you will probably need to reduce the cooking time so they don't over cook.

Tomatoes: If you like your tomatoes a pretty 'squishy' to make a sauce for the dish, add them with the potatoes at the start of cooking. (I like mine like this, but they will be quite soft!)

Olives: I know lots of children don't like olives (mine included) but they are worth trying in this as they add a real burst of delicious acidity. If not using them, I'd definitely add a squeeze of lemon before serving.

Garlic: I add some whole cloves to this bake, then squeeze the delicious roasted garlic from the skins as we eat it. I do this before serving to the children.

Sweet smoked paprika: Be sure this is the type you're using, NOT hot smoked paprika! You could replace regular paprika if it's all you have.

Peppers: The type of peppers used here are bell peppers

Non-stick pan: The oil from the chorizo will come out when you start to cook it, meaning you don't need to add any. If you don't have a non-stick baking sheet, you might want to give it a good stir after 5 minutes in the oven to be sure that the potatoes don't stick. Make sure you also use a large enough tin so you can fit everything on in a single layer, like this one. If your tray isn't big enough, use two smaller ones.

Nutrition