Chicken Spanish Traybake

This delicious traybake with Spanish inspired flavours is a great option for an easy midweek dinner. Smoked paprika and smoky chorizo add a double layered flavour boost. Best of all, as it’s all made in one dish it’s low on washing up and high on flavour. Simply prep it all then let the oven do the hard work while you relax.

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Ingredients

chicken drumsticks 800 g
baby potatoes 400 g (sliced)
bell pepper 2 (diced)
chorizo 100 g (sliced)
cherry tomatoes 100 g
olive oil 2 tbsp
garlic powder 1 tbsp
smoked paprika 1 tsp
flat leaf parsley 1 handful (chopped)

Method

Preheat the oven to 180°C/160°C.
Halve the potatoes and cherry tomatoes. Deseed and dice the bell peppers. Slice the chorizo.
Add the chicken, potatoes and bell peppers to a baking tray and drizzle with the olive oil, sprinkle over thegarlic powder and smoked paprika. Add a pinch of salt and pepper and toss well until coated.
Bake in the oven for 30 minutes. Remove the tray from the oven and scatter in the chorizo and cherry tomatoes. Bake for another 15 minutes.
Roughly chop the parsley leaves. Remove the dish from the oven and scatter over the parsley. Plate up and enjoy!

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Chicken Spanish Traybake

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