Simple Spanish-Style Chicken, Chorizo and Vegetable Tray Bake Recipe

This simple Spanish-style Chicken and Vegetable Tray Bake makes for an easy delicious dinner.

We’ve used chicken legs for this hearty home-made recipe but you could also use chicken thighs, drumsticks or breasts.

The numbers below will make for two servings and take around 45-55 minutes.

How to make Spanish Chicken & Vegetable Tray Bake

1. Pre heat the oven to 200 degrees.
2. Chop up the potatoes into quarters.
3. Place the potatoes on a large baking tray. Drizzle with a little oil or a add few sprays of cooking spray. Season well with salt & pepper and bake for 15 minutes.
4. In the mean time, roughly slice up the onions and peppers. Slice or chop up the chorizo. Chop the tomato in quarters.
5. In a bowl, mix the 2 tablespoons olive oil, 1 teaspoon paprika, 1/4 teaspoon oregano, 1 clove of crushed/chopped garlic and a good pinch of salt and pepper. Feel free to adjust the amounts to suit your taste.
6. Remove the potatoes from the oven and add the other vegetables to the tray. Pour over around 1/2 the sauce and mix together to coat.
7. Place the chicken on top and brush with the remaining sauce.
8. Reduce the oven temperature to 180 degrees. Bake for a further 15 more minutes.
9. Carefully remove the tray from the oven and spoon any of the sauce over the chicken and vegetables.
10. Bake for a final 10-15 minutes or until potatoes are soft all the way through, vegetables are tender and chicken is thoroughly cooked through.