Chicken And Chorizo Traybake With Potatoes And Olives Recipes

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SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS

Add this easy dinner recipe to your repertoire - simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 1h15m

Number Of Ingredients 10



Spanish chicken traybake with chorizo & peppers image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp 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 on the underside of the chicken to flavour it.
  • Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
  • Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.

Nutrition Facts : Calories 438 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium

4 fat garlic cloves
1 tbsp fresh thyme leaves, plus a few sprigs
4 tsp rapeseed or olive oil
8 chicken thighs on the bone, excess skin trimmed
economy bag mixed peppers (about 700g), halved and deseeded
140g piece of chorizo, roughly chopped (we used a spicy one)
20 pitted black olives
200g cherry tomatoes
3 tbsp sherry vinegar or red wine vinegar
crusty bread, pasta or potatoes, to serve

CHICKEN & CHORIZO TRAYBAKE

Gutsy Mediterranean flavours make this spin on roast chicken and chips a really satisfying midweek supper

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 8



Chicken & chorizo traybake image

Steps:

  • Heat oven to 220C/200C fan/gas 7. Cut the chorizo into slices the thickness of a pound coin. Put the onion and garlic in the bottom of a large roasting tin. Scatter over the chorizo, then add the chicken pieces, potato, rosemary and a couple of grinds of black pepper. Drizzle with olive oil, then bake for 45 mins.
  • Halfway through the cooking time, give everything a good baste in the chorizo juices.

Nutrition Facts : Calories 489 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.8 milligram of sodium

140g cooking chorizo
2 red onions, cut into wedges
4 garlic cloves, left whole
4 chicken thighs
4 chicken drumsticks
4 medium potatoes, unpeeled and cut into wedges
2 rosemary sprigs
2 tbsp olive oil

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