Chicken Thigh Traybake with Chorizo and Peppers
Everything on one tray. Minimal washing up. The chorizo oil does all the heavy lifting.
Ingredients
Makes 4 portions
- 8.00 piece(s) chicken thighs, bone-in, skin-on
- 1.00 pack chorizo , sliced into rounds
- 2.00 piece(s) red peppers , roughly chopped
- 1.00 piece(s) red onion , cut into wedges
- 1.00 tablespoon olive oil
- 1.00 teaspoon smoked paprika
Per portion
Method
-
1
Preheat oven to 200C. Toss the peppers and onion in olive oil on a large baking tray.
-
2
Nestle the chicken thighs skin-side up amongst the veg. Scatter the chorizo rounds around.
-
3
Sprinkle paprika over the chicken. Season well with salt and pepper.
-
4
Roast for 40 minutes until the chicken skin is crispy and the chorizo has released its oil into everything.
⏱ About 40 mins
💡 Don't touch it. Don't flip anything. Just leave it alone.
📦 Batch Cooking Guide
Storage
Fridge 3 days. Slice the chicken before storing for easier reheating.
Reheating
Microwave 2-3 mins. Or reheat in oven at 180C for 10 mins.
Serving ideas through the week
Day 1: As is with a green salad. Day 2: Sliced cold on top of leaves. Day 3: Chopped into a quick omelette.
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