Chicken and Chorizo Traybake with Potatoes and Olives
Crispy baked chicken thighs roasted with Chorizo, Baby Potatoes and Green Olives. A super easy weeknight meal, all cooked on one tray for a stress-free dinner.
Servings: 2 servings
- 3-4 Chicken Thighs Skin-on, Bone-In
- 300 grams Baby Potaoes
- 75 grams Chorizo Sausage
- 2 Red Onions
- 2-3 Garlic Cloves
- 3 Tbsp Olive Oil
- ½ tsp Smoked Paprika
- ½ tsp Oregano
- 100 grams Pitted Green Olives
Preheat your oven to 220C/200C fan/gas 6/400f.
Quarter or half the potatoes depending on their size. Cut the onions into wedges. Peel and crush the garlic cloves with the back of a knife. Add to a large roasting dish and season generously with salt and pepper.
Mix the olive oil, oregano and paprika together in a small bowl. Pour half over the potatoes and onions and toss.
Slice the chorizo into bite-sized chunks and scatter over the potato and onion.
Season the chicken thighs on each side and nestle them skin-side up between the potatoes, chorizo and onion. Coat each thigh with the remainder of the oil, oregano and paprika mix.
Place in the preheated oven and bake for 45 minutes. About halfway through give everything a toss, but make sure that the chicken thighs stay skin-side up.
When ready, the chicken should be cooked through with crispy skin and the potatoes fork-tender.
Scatter over the olives and some fresh chopped parsley. Serve with a green salad.
Calories: 672kcal | Carbohydrates: 40g | Protein: 23g | Fat: 48g | Saturated Fat: 9g | Cholesterol: 111mg | Sodium: 880mg | Potassium: 1045mg | Fiber: 7g | Sugar: 6g | Vitamin A: 531IU | Vitamin C: 39mg | Calcium: 84mg | Iron: 3mg