Spanish Chicken Leg and Chorizo Tray Bake

Spanish chicken and chorizo tray bake is a delicious meal, all you do is chop some veggies, add some chicken and throw it all in the oven.

This dish takes around 40-45 minutes to cook, but 35 of that is waiting for it to cook in the oven, making it a really low-maintenance dinner.

Spanish Roasted Chicken Legs with Veggies

Throwing a load of stuff onto a baking tray and sticking it in the oven is one of the easiest ways of getting dinner on the table.

And whilst my website has it’s fair share of complex recipes, I love lazy dinners too!

This Spanish chicken leg and chorizo tray bake is the latest in a series of recipes that take this simple approach.

It joins dishes like a preserved lemon chicken tray bake, beef sausage tray bake and a glorious pork chop traybake.

The veggies I use in this recipe are peppers, red onion, garlic and tinned artichoke hearts, flavoured with olive oil, sherry vinegar and rosemary.

The chicken gets a light coating of smoked paprika and it is all joined by the majesty that is Spanish chorizo sausage!

Then all you do is chuck it in the oven, grab a glass of what you fancy and wait for dinner.

Frequently Asked Questions

Can I use different vegetables?

Yes definitely, go to town and clear out that vegetable rack! I have purposely used relatively quick-cooking vegetables for this recipe to ensure that things are nicely cooked in the time it takes to cook the chicken.

If you are planning to use roots like potatoes, swede or turnip, you will need to either cook them longer or par-boil them.

Can I use artichokes in oil from a jar rather than a tin?

Yes, they have a different texture but they will work fine in this recipe.

Is Spanish chorizo the same as Mexican chorizo sausage?

This question is often asked by visitors from the US and Canada. No Spanish and chorizo are very different things and are not interchangeable.

Mexican chorizo is a “fresh” sausage, whereas the Spanish variety is a cured sausage.

Do I have to use sherry vinegar?

No, you could substitute it for red wine vinegar or even cider vinegar, but if you can stretch to sherry vinegar give it a try it is delicious!

Serving Suggestions

I like to serve this delicious Spanish-influenced chicken and chorizo tray bake with some toasted bread.

The roasted vegetables are awesome scooped onto the toast, be sure to keep a slice back to mop up those oils when you have finished.

Some garlic bread also works really well with this dish!

If you want a salad, then some dressed salad leaves or a simple green side salad is perfect.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Oven.
• 35cm x 22cm (14″ x 9″) baking tray.
• Chopping board.
• Kitchen knife.
• Large mixing bowl.
• Weighing scales and or measuring cups and spoons.