Chicken and Chorizo Traybake
My secret weapon when I have people coming round all with minimal washing up
Ingredients
- 4 Chicken Legs (Skin On) Or use 8 Thighs (Bone in with Skin)
- 1 Onion Brown or Red
- 1 Medium Potato
- 1 Chorizo Ring (225g)
- 1 Jar Roast Red Peppers
- 8 Cloves Garlic Skin on
- 2 tsp Oregano
- 1.5 tsp Paprika
- 1 tbsp Garlic Oil
Instructions
- Prep TimePreheat the oven to 180°C Fan or 200ºC ConventionalIf using chicken Legs separted the drumstick from the thigh and place into the roasting tin.Now cut the onion into wedges, Quarters work but I prefer to cut in half then each half into three.Next cut the potatoes into wedges and the Chorizo into chunks the chorizo should be around 1.5 inches long. If the Roast Red Peppers are particually large cut them long ways. They will shrink you dont want them too small bigger is better,
- Let's CookArrange the cut up Onion, Potato, Chorizio and the 8 Cloves of Garlic (keep them in their skins) in the roasting tin with the chicken portions.Fill any gaps with the Red Peppers, You can also lay these on top but don't cover the chicken as you want the skin to crisp.Sprinkle the Paprika and Oregano over the whole tray paying particular attention to the chicken.Drizzle Garlic Oil over the Chicken and whatever else you want.Roast in the oven for 1 hour then enjoy!
Notes
Leftovers Tip
Now I know you won't have any leftovers from this dish but just in case you do then you can always make a Spanish omelette jam packed with chicken, potato, onion chorizo garlic etc.Or you can add these leftovers to paella rice and create a sublime Spanish Rice dish take my Pretender's Paella Recipe and use these leftovers in place of the chicken, chorizo and onion just add, rice, peas, stock and saffron and you are on to a very tasty treat.