Spanish chicken traybake with chorizo & peppers

Method 1

Ingredients

4 fat garlic cloves

1 tbsp fresh thyme leaves, plus a few sprigs

4 tsp olive oil

8 chicken thighs on the bone, excess skin trimmed

economy bag mixed peppers (about 700g), halved and deseeded

140g piece of chorizo, roughly chopped (we used a spicy one)

20 pitted black olives

200g cherry tomatoes

3 tbsp sherry vinegar or red wine vinegar

crusty bread, or keto bread, to serve

STEP 1

Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don’t have a pestle and mortar, finely grate the garlic, then stir everything together.

STEP 2

Rub the herb and garlic paste on the underside of the chicken to flavour it.

STEP 3

Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.

STEP 4

Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty or keto bread, pasta or potatoes.

Method 2

- 4 chicken thighs

- 1 red bell pepper, sliced

- 1 yellow bell pepper, sliced

- 1 onion, sliced

- 100g chorizo, diced

- 2 garlic cloves, minced

- 1 tsp smoked paprika

- 1 tsp dried oregano

- Salt and pepper, to taste

- Olive oil

Instructions:

1. Preheat the oven to 200°C (400°F).

2. In a large bowl, combine the chicken thighs, bell peppers, onion, chorizo, garlic, smoked paprika, oregano, salt, pepper, and a drizzle of olive oil. Toss to coat everything evenly.

3. Transfer the mixture to a baking tray, spreading everything out in an even layer.

4. Roast in the preheated oven for about 30-35 minutes or until the chicken is cooked through and the vegetables are tender.

5. Serve hot and enjoy your Spanish chicken traybake with chorizo and peppers!

Comments

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