This Spanish chicken traybake is adapted slightly from a recipe David found on the BBC Good Food website. He was searching for 'chicken traybake' recipes and as we both love Spanish flavours and had pretty much all of the ingredients, we decided this was definitely one to try. We left out the olives as David isn't a huge fan...honestly, they weren't missed!
The end result is chicken that is beautifully tender with crispy skin that is full of flavour from the herb and garlic paste. The bed of chorizo, tomatoes and peppers are soooo good and are delicious with the chicken.
Tips
- The original recipe serves 4 and uses all skin on bone in chicken thighs. The pack of chicken we had in the fridge was 3 thighs and 3 drumsticks. The drumsticks worked really and we enjoyed the dish for dinner one night and had leftovers for lunch the next day.
- We had some baby potatoes left and decided to give them a bit of Spanish flavouring and roasted them in the oven while the chicken was also cooking...give our recipe for Spanish-style roast baby potatoes a try!
- If you don't fancy potatoes, then some crusty bread to soak up the delicious juices would be good - the link to our recipes is below.
- This Spanish chicken traybake recipe is easily adapted if you’re cooking for less or more people.
Other Recipes
You might also like to try:
Latest Recipes
Ingredients
- 3 fat garlic cloves
- 1 tbsp fresh thyme, leaves only
- 1 tbsp olive oil
- 3 skin on bone in chicken thighs (see Tips)
- 3 chicken drumsticks (see Tips)
- 4 peppers, any colours, deseeded and cut into chunky strips
- 100g piece of chorizo, roughly chopped (we used a spicy one)
- 150g cherry tomatoes
- 2 tbsp sherry vinegar or red wine vinegar
- crusty bread or try our Spanish-style roast baby potatoes, to serve (see Tips)
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
Instructions
- Heat the oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 1.5 tsp olive oil to make a paste. If you don’t have a pestle and mortar, finely grate the garlic, then stir everything together.
- Rub the herb and garlic paste all over the chicken thighs and drumsticks to flavour them.
- Pile the peppers into a large roasting tin or dish with the chorizo, toss with the remaining oil, then sit the chicken on top, skin-side up (thighs). Scatter over the tomatoes, spoon over the vinegar and season with salt and freshly ground black pepper.
- Roast for 1 hour until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread or our try our Spanish-style roast baby potatoes (see Tips).
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
Spanish Chicken Traybake
Ingredients
- 3 fat garlic cloves
- 1 tbsp fresh thyme leaves only
- 1 tbsp olive oil
- 3 skin on bone in chicken thighs (see Notes)
- 3 chicken drumsticks see Notes
- 4 peppers any colours, deseeded and cut into chunky strips
- 100g piece of chorizo roughly chopped (we used a spicy one)
- 150g cherry tomatoes
- 2 tbsp sherry vinegar or red wine vinegar
- crusty bread or try our Spanish-style roast baby potatoes to serve (see Notes)
Instructions
- Heat the oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 1.5 tsp olive oil to make a paste. If you don’t have a pestle and mortar, finely grate the garlic, then stir everything together.
- Rub the herb and garlic paste all over the chicken thighs and drumsticks to flavour them.
- Pile the peppers into a large roasting tin or dish with the chorizo, toss with the remaining oil, then sit the chicken on top, skin-side up (thighs). Scatter over the tomatoes, spoon over the vinegar and season with salt and freshly ground black pepper.
- Roast for 1 hour until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread or our try our Spanish-style roast baby potatoes (see Notes).
Notes
- The original recipe serves 4 and uses all skin on bone in chicken thighs. The pack of chicken we had in the fridge was 3 thighs and 3 drumsticks. The drumsticks worked really and we enjoyed the dish for dinner one night and had leftovers for lunch the next day.
- We had some baby potatoes left and decided to give them a bit of Spanish flavouring and roasted them in the oven while the chicken was also cooking...give our recipe for Spanish-style roast baby potatoes a try!
- If you don't fancy potatoes, then some crusty bread to soak up the delicious juices would be good - the link to our recipes is below.
- This Spanish chicken traybake recipe is easily adapted if you’re cooking for less or more people.
Leave a Reply