We all love chicken and Mediterranean inspired flavours. That is how this meal was created. I wanted to create more of a summer recipe using chicken. This dish is perfect for a summers evening eating in the garden.
Chicken is always a winning meal in our house. But not only does everybody enjoy it but it is also low in fat which make me even happier!
This is what I did...
Spanish Chicken Tray Bake
12 chicken thighs
1 large courgette, thickly sliced
12 shallots, halved
1 red pepper, chopped
1 yellow pepper, chopped
250g mushrooms, quartered
200g cooking chorizo, cut into chunky pieces
Yellow and red tomatoes on the vine
2 tbsp olive oil
1 - Pre heat the oven to 180C
2 - Lay the courgette, shallots, red pepper and yellow pepper in a deep roasting tray
3 - Add the chorizo and lay the chicken thighs on the top
4 - Sprinkle smoked paprika and sea salt over each chicken piece according to taste
5 - Drizzle over the olive oil and place in the centre of the pre heated oven and cook for 40 minutes
6 - After 40 minutes remove the tray, baste the chicken in the delicious smoked paprika oils from the chorizo and add the mushrooms
7 - Return to the oven and cook for a further 15 minutes, add the tomatoes still on the vine and cook for 5 more minutes
8 - Before removing from the oven check that the juice run free of blood from the chicken, if they need a little longer keep checking every 5 minutes
Serve with new potatoes
The chorizo adds such a depth of flavour to this dish, it complements the chicken and vegetables perfectly.