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 its 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 Greek bifteki tray bake, beef sausage tray bake, gnocchi and tomato tray bake, cod traybake, salmon and gnocchi traybake 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.
• A combination of weighing scales, measuring cups and spoons.

Spanish Chicken and Chorizo Tray Bake Recipe

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This delicious and easy Spanish-inspired chicken tray bake is loaded with vegetables and chorizo sausage and is given a vibrant zing thanks to sherry vinegar and smoked paprika.

Main Course

Anglo Spanish

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 2 Servings

Calories 861kcal

Author Brian Jones

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Ingredients

• 2 Chicken Legs 500g Total
• 1 Large Red Onion 225g
• 2 Bell Peppers I use 1 Red and 1 Green
• 400 g Tinned Artichoke Hearts 14oz Tin
• 4 Garlic Cloves
• 100 g Spanish Chorizo Sausage 3½oz
• 1 Sprig Fresh Rosemary
• 3 tablespoon Olive Oil
• 3 tablespoon Sherry Vinegar
• 1 teaspoon Coarse Sea Salt
• 1 teaspoon Smoked Paprika
• 1 Pinch Regular Salt

Instructions

• Cut the artichoke hearts in half and add them to the mixing bowl.
• Top and tail the red onion, then peel it and cut it into 8 wedges, then throw it into a large mixing bowl.
• Remove the seeds from the pepper and cut them into thick 2cm (¾") strips and throw them in with the onions.
• Add the garlic cloves to the bowl, don't bother peeling them, we will squish the roasted garlic from them before serving.
• Cut the chorizo into 5mm (¼") rings and add them to the bowl.
• Remove the leaves from the rosemary, roughly chop them and sprinkle them over the veggies.
• Pour 2 tablespoons of the olive oil and all of the sherry vinegar over the veggies and give everything a good mix. Then transfer this to a 35cm x 22cm (14" x 9") baking tray.
• Mix the regular salt with the smoked paprika and remaining olive oil and use it to coat the chicken legs.
• Sprinkle the coarse sea salt over the veggies and add the chicken (including any resting juices).
• Transfer the tray to the oven and cook for 25 minutes at 180°C or 350°F, turn the heat up to 220°C or 430°F for a final 10 minutes.
• Just before serving, dig out the garlic cloves, squeeze out the puree and mix it with the veggies, then serve.

Serving: 1 | Calories: 861kcal | Carbohydrates: 30g | Protein: 71g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 32g | Cholesterol: 330mg | Sodium: 1532mg | Fiber: 7g | Sugar: 9g