Spanish chicken traybake with chorizo & peppers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 fat garlic cloves
- 1 tbsp fresh thyme leavesplus a few sprigs
- 4 tsp olive oil
- 8 chicken thighson the bone, excess skin trimmed
- economy bag mixed peppers(about 700g), halved and deseeded
- 140g piece of chorizoroughly chopped (we used a spicy one)
- 20 pitted black olives
- 200g cherry tomatoes
- 3 tbsp sherry vinegaror red wine vinegar
- crusty breador keto bread, to serve
Nutrition: per serving
- kcal438
- fat29g
- saturates8g
- carbs12g
- sugars10glow
- fibre6ghigh
- protein28ghigh
- salt0.9g
Method
step 1
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.
step 2
Rub the herb and garlic paste on the underside of the chicken to flavour it.
step 3
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.
step 4
Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty or keto bread, pasta or potatoes.
