Jessica Ransom
This Hairy Bikers Spanish-style chicken bake is every parent’s dream, it cooks in one pan so there’s minimal dishes and leftovers are delicious for lunch the next day.
There’s only five steps in the method for this recipe and it takes around an hour to cook. The prep is very minimal but easy enough for kids to help with if you like. We’ve used boneless chicken thighs but you could joint a whole chicken or swap for strips of breast if you prefer.
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 and freshly ground black pepper
WEIGHT CONVERTER
Method
- Heat the oven to 200C (180C fan, Gas 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.
- 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.
- 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.
- 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.
- Turn the oven up to 220C (200C, Gas 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.
Watch how to make the Hairy Bikers Spanish-style chicken bake
Top tips for making the Hairy Bikers Spanish-style chicken bake
The Hairy Bikers cut the fat on this dish by using chorizo, which has natural fats, so you don't need to add any extra.
How should I store leftover Spanish-style chicken bake?
Once cool, store any leftovers in an airtight container. It can be enjoyed cold but if reheating ensure it is piping hot. Consume within a couple of days.
What vegetables are good in a Spanish chicken bake?
You could add some diced courgette or aubergine to this tray bake. Padron peppers would make another good Spanish addition or a handful of olives is nice too. You could add broccoli or cauliflower florets and feel free to swap the new potatoes for diced sweet potatoes instead.
What to serve with the Hairy Bikers’ Spanish-style chicken bake?
This recipe is a complete meal in itself but you could serve it with some crusty bread to soak up the juices. A dressed green leafy salad or steamed green beans are also nice options.
“I love the combination of chicken and chorizo but the recipe would work just as well with diced pancetta or chopped bacon. A few blobs of nduja, which is a spicy Italian meat paste, would work nicely with the other ingredients in this recipe too.”
We have lots of Hairy Bikers recipes and plenty more celeb options including this Gordon Ramsay butter chicken. If you fancy another easy chicken dinner though, check out our chicken, leek and cheddar bake.
