Spanish chicken tray-bake

Recipe from: 20 November 2012
Spanish chicken tray-bake recipe

Ingredients 14
Servings 1
Minutes 00:10

Ingredients

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

Method

00:10
 
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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