• 6 Chicken thighs skin on, bone on
  • Good quality picante chorizo
  • 3 medium potatoes – Maris piper
  • 1 green pepper
  • Red chilli pepper or chilli flakes (optional)
  • 1 red onion
  • 6 medium tomatoes
  • Teaspoon of oregano and thyme
  • 2 teaspoons of paprika
  • Olive oil
  • Seasoning


  • Chop potatoes in to quarters or smaller
  • Wash and dry potatoes
  • Chop onion roughly
  • Place potatoes, onion and tomatoes on a low sided oven tray
  • Drizzle with olive oil
  • Season salt and pepper
  • Bake for 1/2 hour at 180 max fan
  • Meanwhile, prep chicken, trim skin if necessary
  • Slice pepper
  • Peel paper from 1/3 of the chorizo and slice fairly thinly
  • After 1/2 hour take tray out of oven and place chorizo, pepper and chicken thighs on bed of part cooked potato, onion and tomato
  • Drizzle chicken with olive oil
  • Sprinkle chicken with oregano, thyme and paprika
  • Season with salt and pepper
  • Place back in oven for 45 mins or until chicken is cooked through and crispy
  • Serve with green salad and aioli

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Spicy Spanish Chicken Traybake


Crispy chicken thighs, rich chorizo and Spanish herbs and spices make a quick, easy and tasty traybake
Prep Time
Cooking Time
1hr 15min

recipes, made simple