Savor the Flavors of Spanish Chicken and Chorizo Bake
Flavorful Spanish Chicken and Chorizo Tray Bake made approachable with clear cues, pantry staples, and flexible swaps.
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.