Spanish chicken tray-bake

You'll be saying, "Ola Señorita," with this hot Spanish chicken tray-bake.
Spanish chicken tray-bake recipe

Recipe from: 20 November 2012
Preparation time: 10 min
Cooking time: 35 min


  • 6
    chicken thighs
  • 100
    chorizo sausage
  • 500
    baby potatoes, halved
  • 250
    rosa tomatoes, whole
  • 1
    red pepper, de-seeded
  • 2
    medium red onions, quartered
  • 2
    fresh rosemary
  • 4
    cloves garlic, skins on
  • 1
  • large pinch of salt and pepper
  • 1
    lemon zest
  • 1
    olive oil
  • 2
    lemon juice
  • Fresh parsley, for serving
Servings: Change Serving


Pre-heat your oven to 190C.

In an oven-proof dish, toss all of the ingredients together except the lemon zest, juice, and the parsley. Bake for 30 minutes,  or until the chicken and potatoes are cooked through and golden. Toss everything gently half way through to re-coat in the cooking juices.

Serve with the a sprinkling of lemon zest and lemon juice and fresh parsley.

Budget Friendly:
For a more budget friendly version, use bacon bits instead of chorizo.

Reprinted with permission of Sarah Graham. To see more recipes, click here.



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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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