Introduction
There's something undeniably comforting about a tray bake, especially one infused with the vibrant flavors of Spanish cuisine. This flavorful Spanish chicken and chorizo tray bake combines tender chicken pieces with spicy chorizo, all roasted alongside hearty vegetables, creating a meal that's as delicious as it is easy to prepare.
The beauty of this dish lies not only in its taste but also in its simplicity. With minimal prep time and a single baking tray to clean up, you can have a satisfying dinner on the table without spending hours in the kitchen. The smoky notes from the chorizo, complemented by aromatic herbs and spices, make each bite a tantalizing experience.
Perfect for a weeknight dinner or a cozy gathering, this tray bake is sure to impress. Let's dive into the ingredients and get started on this flavorful adventure.
Ingredients
- 600 g chicken thighs, skin-on and bone-in
- 200 g chorizo sausage, sliced
- 500 g baby potatoes, halved
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large onion, cut into wedges
- 3 garlic cloves, crushed
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Directions & Preparation
- Preheat your oven to 200°C (390°F).
- In a large mixing bowl, combine the chicken thighs, sliced chorizo, halved baby potatoes, chopped bell peppers, onion wedges, and crushed garlic.
- Drizzle the olive oil over the mixture and sprinkle in the smoked paprika, dried oregano, salt, and pepper. Toss everything together until evenly coated.
- Transfer the mixture to a large baking tray, spreading it out in a single layer for even cooking.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and golden brown, and the potatoes are tender.
- Once done, remove from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving.
FAQs
What if my chicken thighs are not browning properly?
Ensure that you have enough space on the baking tray for air circulation. If overcrowded, the chicken may steam instead of roast.
Can I use different types of potatoes?
Yes, you can use any waxy potatoes, such as Yukon Gold or new potatoes.
What should I do if the chorizo is too greasy?
If your chorizo is releasing too much fat, you can drain some off after cooking, but it also adds flavor to the dish.
How can I make this dish spicier?
You can add a pinch of cayenne pepper or sliced fresh chili to the mix before baking.
Can I use boneless chicken thighs instead?
Yes, boneless chicken thighs will work well but may cook faster, so check for doneness a few minutes earlier.
What if my vegetables are overcooked?
To avoid overcooking, cut your vegetables into larger pieces and keep an eye on them during the baking process.
What can I do if the dish is too salty?
To balance the saltiness, try adding a bit of fresh lemon juice or serving with a side of plain rice.
Conclusion
This flavorful Spanish chicken and chorizo tray bake brings the essence of Spain into your home kitchen. With its rich flavors and straightforward preparation, it’s a dish you'll find yourself returning to time and again.
Serve it straight from the tray for a casual dining experience, or plate it up for a more formal occasion. Either way, this recipe is sure to become a new favorite in your culinary repertoire.
Recipe Card
Savor the Flavors of Spanish Chicken and Chorizo Bake
Ingredients
- 600 g chicken thighs skin-on and bone-in
- 200 g chorizo sausage sliced
- 500 g baby potatoes halved
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 large onion cut into wedges
- 3 garlic cloves crushed
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 200°C (390°F).
- In a large mixing bowl, combine the chicken thighs, sliced chorizo, halved baby potatoes, chopped bell peppers, onion wedges, and crushed garlic.
- Drizzle the olive oil over the mixture and sprinkle in the smoked paprika, dried oregano, salt, and pepper. Toss everything together until evenly coated.
- Transfer the mixture to a large baking tray, spreading it out in a single layer for even cooking.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and golden brown, and the potatoes are tender.
- Once done, remove from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
