Spanish Chicken Traybake

5 from 1 vote

This Spanish chicken and chorizo traybake is a quick and easy one pan dinner made with chicken breast, peppers and smoky paprika. Ready in 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Quick Chicken Traybake, Tray Bake

Cuisine: Mediterranean, Spanish

Servings: servings

Calories: 349kcal

Author: Carrie Carvalho

Equipment

large baking tray

Ingredients

640 grams chicken breast cut in large chunks
100 grams chorizo sliced
2 red onion cut in wedges
3 peppers cut in 1 inch chunks
4 garlic cloves peeled and crushed
300 grams cherry tomatoes
100 grams olives optional
1 tsp sweet smoked paprika
1 tsp oregano
½ tsp salt
fresh parsley to serve

Instructions

Preheat your oven to 220C / 200C fan / gas mark 7 / 425F
Add the chicken and vegetables to a large baking tray and sprinkle over the paprika, oregano and salt.
Toss to combine then spread into one even layer (use two trays if needed).
Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender.
Scatter over the olives then finish with fresh parsley before serving.

Notes

Serve with:

Rice, bulgur wheat or couscous
Orzo or any small pasta shape
Crusty bread to mop up the pan juices
In a wrap or flatbread with salad and cheese
With a simple green salad on the side

Ingredient Notes:

Chicken Breast - I use chicken breast in this recipe to keep it quick and fussy-eater approved. You can easily swap for thighs but may want to increase cook time. The basic recipe to serve 4 requires 640 grams chicken breast, which is a standard pack size here in the UK. This is about 3 large chicken breasts.

Chorizo - the cured kind sold in rings, not sliced or cooking chorizo. The chorizo adds tons of smoky flavour to the dish so if you want to omit I'd suggest adding additional smoked paprika. Or try this Italian Chicken Traybake instead.

Nutrition