Spanish chicken traybake

    50 min

    Ridiculously easy and tasty traybake that takes 5 minutes prep, if even! Just one pan used, so less washing up!

    County Cork, Ireland
    5 people made this

    Serves: 3 

    • 2 tins chickpeas, drained and rinsed
    • 2 large sweet red peppers, roughly chopped
    • 200g chorizo, chopped
    • 2 onions, roughly chopped
    • 7 small tomatoes, quartered
    • 9 cloves garlic, chopped
    • 1 teaspoon cumin seeds, crushed
    • 2 teaspoons smoked paprika
    • 1 teaspoon sea salt flakes
    • 3 tablespoons olive oil
    • 7 chicken thighs

    Prep:5min  ›  Cook:45min  ›  Ready in:50min 

    1. Add the chickpeas, peppers, chorizo, onions, tomatoes, garlic, cumin, 1 teaspoon of the paprika, 1/2 of the salt and 2 tablespoons of olive oil to a large roasting tray and mix it all up.
    2. Place the thighs on top, skin-side up and give each a little drizzle of olive oil, a little sprinkling of smoked paprika and a little sprinkling of salt.
    3. Roast at 200 C / Gas 6 for 45 to 50 minutes or until the chicken skin is crisp and golden.

    See it on my blog

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    Reviews in English (1)


    I didn't use the chickpeas as I'm not a fan of them, but I added peppers and used lots of smoked paprika. It was gorgeous. DEFINATELY making this again. 🍖🍗  -  28 Nov 2016