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Spanish-inspired chicken traybake recipe

Spanish-inspired chicken traybake recipe

9 ratings

Succulent chicken, crispy potato and sweet onion come with the flavour punch of smoked paprika and chorizo – delivering those gorgeous Spanish flavours with minimal fuss. Everything you need is in the dish, so simply serve with a baby leaf salad. See method

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 628 calories / serving
  • Gluten-free
  • Dairy-free


  • 800g Maris Piper potatoes, unpeeled, cut into 2cm cubes
  • 1kg chicken thighs
  • 1 tbsp smoked paprika​
  • ½ tbsp dried oregano​
  • 1 garlic bulb, halved widthways
  • 2 red onions, cut into wedges
  • 125g Tesco Finest chorizo ring, sliced into 1cm thick slices
  • 200g cherry tomatoes on the vine
  • 4 thyme sprigs
  • baby leaf salad, to serve
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

  • Fat

    37g 53%
  • Saturates

    13g 65%
  • Sugars

    6g 7%
  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 41.3g Protein 35.8g Fibre 7.2g


  1. Heat the oven to gas 6, 200°C, fan 180°C. Put the potatoes on a large oven tray and lay the chicken thighs over the top. Scatter over the paprika and oregano and season.
  2. Nestle in the garlic and onion and scatter over the chorizo. Cook for 45 mins until the chicken is cooked through, and the chicken skin, potatoes and chorizo have crisped up. About 10-15 mins before the end of cooking, add the cherry tomatoes and 3 thyme sprigs.
  3. Strip the leaves from the remaining thyme sprig and chop, then sprinkle on top and serve with a baby leaf salad alongside.

See more Spanish recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home

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