Spanish Chicken and Chorizo Tray Bake Recipe
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.
Servings 2 Servings
Calories 861kcal
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.
Video
Nutrition
Serving: 1 | Calories: 861kcal | Carbohydrates: 30g | Protein: 71g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 32g | Cholesterol: 330mg | Sodium: 1532mg | Fiber: 7g | Sugar: 9g
