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Spanish Chicken Tray Bake

Spanish Chicken Tray Bake

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Using chicken breasts, you can take another boring chicken dinner and turn it up a notch like this recipe for Spanish Chicken Bake. The powerful flavours of paprika and chorizo give the chicken a lovely Spanish twist
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Prep Time 19 minutes
Cook Time 40 minutes
Total Time 59 minutes
Servings: 4 people
Course: Main Course
Cuisine: Spanish
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 Onion, peeled and cut into 8 wedges
  • 1 Red Onion, peeled and cut into 8 wedges
  • 300g New Potatoes, quartered
  • 6 Whole Garlic Cloves, unpeeled
  • 8 Tomatoes, quartered
  • 100g Chorizo, sliced
  • 4 Skinless Chicken Breasts, make 3 slits in each careful not to cut right through the meat
  • 1 Tsp Smoked Paprika
  • 2 Tsp Dried Oregano
  • 1 Green Pepper, deseeded and cut into strips
  • 1 Red Pepper, deseeded and cut into strips
  • Sea Salt and Freshly Ground Black Pepper

Method
 

  1. Preheat the oven to 200 C
  2. Put the Onions, Potatoes, Garlic and Tomatoes in a large roasting bowl and season with Salt and Pepper.
  3. Toss everything together lightly
  4. Place in the oven for 20 minutes
  5. Season the Chicken all over with Ground Black Pepper
  6. Mix together the Smoked Paprika and Oregano and set aside
  7. Take the roasting bowl out of the oven, scatter over the Chorizo and turn everything a couple of times
  8. Place the Chicken on top of the vegetables and Chorizo and sprinkle with the Paprika and Oregano
  9. Season with a little Sea Salt and return to the oven for 20 minutes
  10. Take the roasting bowl out of the oven and using a spoon drizzle the cooking juices over the Chicken
  11. Place the Pepper strips around the Chicken and vegetables
  12. Return the roasting bowl back to the oven for a further 20 minutes, or until the Peppers are just softened and the Chicken is fully cooked

Nutrition

Calories: 540kcalCarbohydrates: 32gProtein: 64gFat: 16gSaturated Fat: 5gSodium: 460mgFiber: 6gSugar: 11g

Notes

Ensure you don't overcrowd the roasting bowl at this stage; give everything enough space to roast rather than steam. If your tray is too small, divide the ingredients between two to ensure even cooking and lovely caramelisation.
When adding the chicken, make sure it's nestled amongst the vegetables and chorizo but still has direct contact with the heat. This helps the skin (if you were using skin-on pieces) crisp up and the meat to cook evenly.
Keep a close eye on the chicken during the final cooking stage to avoid overcooking. Chicken breasts can dry out quickly, so aim for just cooked through and juicy rather than tough. A meat thermometer should read 74°C in the thickest part.

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