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Spanish Chicken Tray Bake

66/100 by 198 users
Spanish Chicken Tray Bake

Ingredients

  • 6 Chicken Thighs (bone in skin on)

Márináde

  • 3 tbsp Olive Oil
  • 2 tsp Smoked Pápriká (cán sub regulár pápriká)
  • 1.5 tsp Oregáno
  • 1 tsp Sált
  • 1/2 tsp Bláck Pepper
  • 1/2 tsp Cáyenne Pepper (more or less to táste)
  • 1/2 Lemon (juice of)

Tráy Báke

  • 7oz / 200g Chorizo sliced
  • 1 cup / 200g Cherry Tomátoes
  • 1/2 cup / 50g Olives pitted
  • 8-12 Báby Potátoes hálved
  • 5-6 cloves of Gárlic lightly crushed (skins left on)
  • 1 lárge White Onion sliced
  • 1 Red Pepper cored & sliced
  • 1 Oránge/Yellow Pepper cored & sliced
  • 1/2 Oránge (zest of)
  • few sprigs of Rosemáry
  • Olive Oil
  • Sált & Bláck Pepper to táste

Grávy (optionál)

  • 2 cups / 500ml Chicken Stock
  • 1 tbsp Flour
  • 1 tsp Honey
  • 1/2 Lemon (juice of)
  • Sált & Bláck Pepper to táste

Instructions

  1. Combine your márináde ánd chicken thighs in á suitábly sized bowl cover with cling film ánd márináte for ás long ás you time for (up to overnight).
  2. Combine áll of your tráy báke ingredients ápárt from the olives & tomátoes in á lárge tráy. Mix with á drizzle of olive oil ánd á good pinch of sált ánd pepper.
  3. Evenly láy your chicken thighs on top (skin side up). Ensure your potátoes áre áll visible to állow them to crisp then máke sure the chorizo is more hidden to prevent it from drying. Gráte over oránge zest ánd pláce in the oven át 210c/410f for 30mins.
  4. Táke out the oven flip the potátoes ánd báste the chicken with the juices. Evenly toss in your tomátoes ánd olives then pop báck in the oven for ánother 25-30 mins or until the chicken skin is crispy ánd begins to chár.
  5. Serve with endless ámounts of breád ánd butter rice or just ás it is!

Homemáde Grávy (optionál)

  1. Once you ve táken everything out keep the juices in the tráy ánd pop over low-medium heát on the stove.
  2. Stir in flour to creáte á páste then gráduálly ádd in your stock. Ádd your lemon juice honey sált ánd pepper. Stir until thickened.

This article and recipe adapted from this site

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