The Hairy Bikers Spanish chicken bake recipe

Give this flavourful one-pot wonder a go.

Spanish-style chicken bake

by Emily Gilbert |

A dish that is full of flavour and veggies, the paprika and chorizo in this chicken bake give it a real Spanish twist. A great choice for a midweek meal or even a Sunday alternative to a roast when you fancy something different, enjoy it with a fresh loaf of bread if you're not counting calories or simply on its own if you are.

How to defrost chicken fast and safely

Serves 4 | Prep time 15 minutes | Cooking time 1 hour | Calories 370 per serving

Ingredients

1 medium onion, cut into 8 wedges

1 medium red onion, cut into 8 wedges

500g new potatoes, quartered lengthways

8 whole garlic cloves, unpeeled

8 medium tomatoes, quartered

75g chorizo

8 boneless, skinless chicken thighs

½ tsp sweet smoked paprika

½ tsp dried oregano

1 green pepper, deseeded and cut into strips

Flaked sea salt

Freshly ground black pepper

Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
  1. While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
  1. Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
  1. Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.
  1. Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.

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