The best bit…only one pan to wash up! The perfect family dinner where the oven does the hard work. A more colourful tray bake to brighten up your midweek dinner you will not see. This delicious Spanish Chicken and Chorizo Tray Bake is lip smackingly good, super convenient and unbelievably hands off when it comes to effort. It’s packed with smoky paprika and chorizo flavours for a summery touch, it’s a full meal and it’s one of our very favourite one pan recipes. I urge you to give this a go – it’ll become a go-to regular on your weekly meal plans, I’m betting!
Why you’ll love this Spanish Chicken recipe
⭐️ All in one pan and NO prep ⭐️ Great value chicken thighs and all ingredients ⭐️ Chicken and chorizo combo – just YES ⭐️ Slow Cooker Chicken and Chorizo Stew ⭐️ ⭐️ Chorizo Pasta ⭐️ ⭐️ Slow Cooker Chicken Cacciatore ⭐️ ⭐️ Easy Greek Salad ⭐️ ⭐️ Gambas Pil Pil Prawns ⭐️ ⭐️ Muffaletta Picnic Loaf ⭐️ ⭐️ Tomato and Basil Pasta ⭐️ ⭐️ Italian Cod Traybake ⭐️ ⭐️ Chorizo Gnocchi ⭐️ ⭐️ Lamb Koftas ⭐️ ⭐️ Mediterranean Tomato and Halloumi Bake ⭐️ ⭐️ Meatballs with Spaghetti and Rich Tomato Sauce ⭐️ ⭐️ Slow Cooker Beef Stifado ⭐️
Spanish Chicken and Chorizo Tray Bake Ingredients
Chorizo – The ring type. Slices don’t really work in this Potatoes – Choose your favourite type. Just make sure they’re cut into bite-sized pieces Red onions – Best because it’s sweeter, but white is fine too Chicken thighs – I use bone in, skin on. You can use boneless skinless if you prefer Peppers – I like to use a mixture of colours, but use whatever you have or like Tomatoes – I use cherry tomatoes because they look pretty. You can use large too, just cut them in half Pitted olives – Choose your favourite type Garlic – Fresh whole cloves are best here for additional flavour Sea salt and freshly ground black pepper Garlic powder Sweet smoked paprika
To serve: Need more time in your evenings? I wrote a book with 100 new one pot recipes to help!
Flat leaf parsley Lemon – Wedges to squeeze over
Substitutions
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 you’re not using them, I’d definitely add a squeeze of lemon before serving.
In the freezer This recipe doesn’t freeze particularly well as the ingredients might break apart when defrosting and reheating again. That said, you can freeze it, it just won’t be at its best. 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 (I recommend this KitchenCraft one). If your tray isn’t big enough, use two smaller ones. There are whole cloves of garlic in this dish, which definitely adds more flavour. As they roast in their skins they become soft and delicious. Don’t try to crush the garlic and mix in before cooking as the little pieces will burn. When serving this to children, I just remove the roasted garlic from the skins and squish into the saucy juice. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
