Chicken and Chorizo Traybake with New Potatoes
Burnished chicken skin and glossy chorizo rounds tumbled with charred peppers and softened onions, the tray slick with paprika-stained juices, finished with a vivid green parsley dressing and lemon wedges tucked at the edge.
Ingredients
Serves 8- 8bone-in, skin-on chicken thighs
- 600 gnew potatoes, halved
- 2red peppers, deseeded and cut into chunky strips
- 2red onions, cut into wedges
- 6garlic cloves, unpeeled
- 2 tspsmoked paprika
- 1 tspdried oregano
- 2 tbspolive oil
- 200 gcooking chorizo, sliced into 1cm rounds
- 2 tbspextra virgin olive oil
- 20 gfresh flat-leaf parsley, roughly chopped
- 1lemon, zested and cut into wedges
- ½ tspchilli flakes
- Fine salt and black pepper
- 4warm flatbreads (optional)
- 1garlic clove, finely grated (optional)
- 150 gnatural yoghurt (optional)
Method
- Preheat the oven to 220°C / 200°C fan / gas 7. A properly hot oven is what gets you crisp chicken skin and caramelised edges on the vegetables; load it cold and you'll steam everything.
- Tip the halved new potatoes onto a large roasting tray, drizzle with the olive oil, season generously with salt and pepper and toss to coat. Spread them in a single layer; crowded potatoes steam, spaced potatoes roast. Slide into the oven for 15 minutes until the cut sides are starting to colour at the edges.
- Meanwhile, pat the chicken thighs dry. Rub with the smoked paprika and oregano, then season with salt and pepper.
- Pull the tray out and scatter over the sliced chorizo, red peppers, red onion wedges and the unpeeled garlic cloves, tucking everything around the potatoes.
- Lay the chicken thighs skin-side up among the vegetables, using two trays if needed so they have space. Roast for 30–40 minutes, until golden and the thickest part of each thigh reaches 75°C for 30 seconds, clear of the bone.
- If using the optional garlic yoghurt, stir the grated garlic into the yoghurt with a pinch of salt.
- In a small bowl, mix the chopped parsley with the lemon zest and extra virgin olive oil. Taste; it should be bright and grassy.
- Pull the tray from the oven. Squeeze the roasted garlic cloves out of their papery skins straight onto the tray and mash the soft paste through the paprika-stained, chorizo-slicked juices pooling underneath. Taste those juices and adjust the seasoning; the chorizo brings salt, but a final pinch usually ties it together.
- Spoon the parsley and lemon dressing over the chicken and vegetables and scatter over the chilli flakes. Serve with the lemon wedges and any optional garlic yoghurt and flatbreads.
Per serving
- kcal
- 400
- protein
- 30.3g
- fibre
- 3.7g
- carbs
- 21.3g
- fat
- 21.3g
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