Wednesday, 10 June 2015

Spanish Chicken Tray Bake - Family Favourites

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
Smoked paprika
Sea salt
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.

Enjoy x

1 comment:

  1. We have something similar to this a lot. So simple to make, healthy and delicious!


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