This bright chicken traybake recipe only takes 20 mins to prep so it's wonderfully easy.
Simple enough to whip up for a midweek supper (and any leftovers make a fabulous lunch, cold, the next day), it's also special enough for a relaxed dinner party, served with a crisp green salad and a loaf of crusty bread to mop up the flavoursome juices.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 35 mins
Cal/Serv:
629
Ingredients
2Tbsp.
olive oil
2
red onions, each cut into 8 wedges
500g
baby new potatoes, halved if large
8
chicken thigh fillets
1/2tsp.
sweet smoked paprika
1
each red and yellow pepper, deseeded and sliced
4
tomatoes, quartered
125g
chorizo ring, sliced into rounds
50g
pitted black olives
2
garlic cloves, crushed
1tsp.
dried oregano
50ml
fino or manzanilla sherry, optional
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Toss the oil, onions, potatoes and some seasoning in a large roasting tin. Roast for 30min.
Step 2Slash the top of each chicken thigh a couple of times and sprinkle over the paprika and plenty of freshly ground black pepper.
Step 3Mix the peppers, tomatoes, chorizo, olives and garlic into the roasting tin and sprinkle over the oregano. Sit the chicken on top and add the sherry, if using.
Step 4Continue roasting for 40-45min, basting the chicken midway through with any juices in the pan. Serve.
Can I use bone-in chicken thighs instead?
This recipe will absolutely work with bone-in, skin-on chicken thighs - they'll just need a little longer in the oven. Cook for 50-55min, or until cooked through in the middle.
I don't want to use sherry, can I leave it out?
No problem, use chicken stock instead - there's still plenty of flavour here.
What should I serve with this traybake?
Some crusty bread would be delicious to mop up the juices, or keep things carb free and have a fresh green salad on the side.
Per serving:
Calories: 629
Protein: 42g
Fat: 34g
Sat fat: 9g
Carbs: 32g
Sugars: 12g
Fibre: 7g
The best tray-bake trays as recommended by the GHI
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
