Chicken Chorizo Patatas Bravas Tray Bake Food

SHEET PAN SPANISH CHICKEN & CHORIZO

Steps:

• Preheat the oven to 395º Fahrenheit (200º Celsius)
• On a large baking sheet add the chopped bell peppers, onions, cherry, chorizo, tomatoes and olive.
• In a bowl whisk together the olive oil, crushed garlic, paprika, oregano, vinegar, salt and pepper. Pour 2/3 of the sauce over the veggies and toss with your hands to ensure everything is well coated. Place the chicken pieces on top of the veggies and brush with the remaining sauce.
• Bake in the oven for 30 minutes, remove from the oven half way through cooking and spoon some of the sauce from the bottom of the dish over the chicken and veggies before returning back to the oven to bake.
• Check the chicken to ensure it's no longer pink. Sprinkle the veggies with chopped parsley before serving.

CHICKEN & CHORIZO TRAYBAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Cut the chorizo into slices the thickness of a pound coin. Put the onion and garlic in the bottom of a large roasting tin. Scatter over the chorizo, then add the chicken pieces, potato, rosemary and a couple of grinds of black pepper. Drizzle with olive oil, then bake for 45 mins.
• Halfway through the cooking time, give everything a good baste in the chorizo juices.

PATATAS BRAVAS WITH CHORIZO

Steps:

• Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.
• Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce - if it isn't hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.

ONE-PAN CHICKEN AND CHORIZO WITH CHERRY TOMATOES

Steps:

• Pre-heat the oven to 180C / 355F.
• Place the chicken thighs in a large baking dish. Scatter the garlic cloves in between/over them, then grind over a generous amount of salt and pepper.
• Scatter the chorizo pieces over the chicken, followed by the basil and then the tomatoes.
• Drizzle over the olive oil and balsamic vinegar (if using), then bake for around an hour until the tomatoes are slightly charred and the chicken is cooked through and slightly browned where it pokes through the sauce. Toss and stir once half way through cooking.
• Serve in dishes with toasted bread with olive oil or with a potato side dish.

CHICKEN, CHORIZO & 'PATATAS BRAVAS' TRAY BAKE

Steps:

• Preheat the oven to 180C/355F.
• Put the baby potatoes in a large baking dish or roasting tray along with the garlic.
• Rub the paprika all over the chicken, then tuck it in between the potatoes and garlic in the dish/tray. Drizzle everything with olive oil (probably about 2 tablespoons) and jiggle around a little. Finally, sprinkle the cayenne pepper over the chicken (if using) and grind a generous amount of salt/pepper over the whole dish.
• Bake for about 30 minutes, then remove from the oven, jiggle the potatoes around a bit and add the chorizo to the dish (poke it down well so that it doesn't dry out). Then add the tomatoes. Return the dish/tray to the oven for another 30 minutes.
• Remove from the oven and drizzle over the balsamic vinegar. Scatter over the basil and serve.

SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don't have a pestle and mortar, finely grate the garlic, then stir everything together.
• Rub the herb and garlic paste on the underside of the chicken to flavour it.
• Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
• Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.