Spanish Chicken Tray Bake with Chorizo and Potatoes
By Jonah Pike
Prep
15 min
Cook
45 min
Total
60 min
Servings
4
Level
Easy
Spanish chicken tray bake feeds four as a main dish for dinner․ The tray includes bone-in chicken thighs and chorizo baked with potatoes․ Zest from an orange is stirred in at the end to add a citrus flavor that complements the dish's paprika flavor․ Special highlights of this recipe are crisp chicken skin and pan drippings‚ which I like to spoon over dinner at the table․
I always cook the thighs skin side up․ There isn't enough room on the pan to cook potatoes alongside the thighs․ Place chorizo below the thighs to cook and keep it moist․ Turn the potatoes and spoon pan juices over the chicken while cooking․ A second cooking session browns the top of the roast․
Lemon juice in the marinade adds flavors to the dish along with other ingredients․ Lemon juice also prevents the chicken from being overly flavored with paprika and chorizo․ You can substitute regular paprika for smoked paprika if you don't have smoked paprika‚ but I like to use smoked paprika if available․
If the tray is removed‚ stir the liquid in the tray to mix the fat and juices․ The garlic is now mashable․ I use a whisk‚ not a spoon‚ to stir the chicken juices and oil into one mixture․
Why you'll love this recipe
- It serves four people at once․ All portions served are from this container․
- Chicken and potatoes are baked together․ Other vegetables‚ such as peppers‚ are also added to the baking sheet‚ so you don't need to serve another vegetable dish on the stove․
- Everyone gets one leg with skin․ There are four pieces of meat in the package․
- Mild or spicy chorizo can spice up the dish without affecting other aspects of the meal․
- The liquid in the tray is sauce․ You don't need to make additional gravy․
- A loaf of bread‚ butter‚ and green salad can turn a tray meal into a regular meal with minimal work․
Ingredients
- •3 tbsp olive oil (plus more as needed for the tray)
- •2 tsp smoked paprika (regular paprika can be used)
- •1 ½ tsp oregano
- •1 tsp salt (plus more as needed for the tray)
- •½ tsp black pepper (plus more as needed for the tray)
- •½ tsp cayenne pepper (halve if you are wary of spice)
- •½ large lemon (juice only)
- •2 lb bone-in, skin-on chicken thighs (1 kg)
- •14 oz baby potatoes (400 g, halved)
- •7 oz Spanish chorizo (200 g, sliced into about 8 pieces, each about 3 cm or 1 inch)
- •2 red, yellow, or orange peppers (sliced into large wedges about 2 cm or 3/4 inch wide)
- •2 small or medium white onions (peeled and quartered)
- •5 cloves garlic (use 5 to 6 cloves, lightly crushed with skins left on)
- •sprigs fresh rosemary (a few sprigs)
- •7 oz cherry tomatoes (200 g)
- •⅔ cup pitted mixed Spanish olives (100 g, or use olives of choice)
- •½ large orange (zest only)
Instructions
- 1
Whisk the olive oil, smoked paprika, oregano, salt, black pepper, cayenne pepper, and lemon juice in a large mixing bowl.
- 2
Add the chicken thighs and coat them fully in the marinade. Cover tightly and marinate in the fridge for 2 to 24 hours, or leave at room temperature while you prep the other ingredients.
- 3
Preheat the oven to 400F/200C.
- 4
Add the potatoes, peppers, onion, chorizo, rosemary, and garlic to a large baking tray. Drizzle lightly with olive oil, season with salt and pepper, then nestle in the chicken skin side up and brush with any remaining marinade. Leave the potatoes exposed and tuck the chorizo underneath, then roast for 30 minutes.
- 5
Remove the tray, flip the potatoes, and baste the chicken with the juices from the pan. Scatter over the olives, tomatoes, and orange zest, then roast for another 15 minutes, until the chicken is piping hot through the centre and lightly charred on top, the tomatoes and olives are wrinkled, and the potatoes are soft through.
- 6
Divide the tray bake between serving plates. Whisk the liquid left in the tray to combine the fats and juices, then spoon it over the chicken and vegetables.
FAQ
Nutrition (per serving)
Calories
838
Protein
73.23g
Fat
44.54g
Carbs
34.54g
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