Spanish chicken tray-bake

Sarah Graham
4 servings Prep: 10 mins, Cooking: 35 mins
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You'll be saying, "Ola Señorita," with this hot Spanish chicken tray-bake.

By Food24 November 20 2012
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Ingredients (13)

6 chicken — thighs
100 g chorizo sausage
500 g baby potatoes — halved
250 g rosa tomatoes — whole
1 red pepper — deseeded
2 red onion — medium. quartered
2 fresh rosemary
4 garlic — cloves
1 tsp paprika
salt and freshly ground black pepper — pinch
1 tsp lemon — zest only
2 tsp lemon juice
fresh parsley — to serve
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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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