Imported from TikTok

Chicken, Chorizo & New Potato Traybake

Name: Chicken, Chorizo & New Potato Traybake
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 3 servings
Cuisine: European
Ingredients: 400 g Boneless skinless chicken thighs (Chicken breasts may be substituted.); 500 g Baby potatoes (Chopped into 2 cm chunks.); 120 g Chorizo (Thickly sliced.); 1 Red onion (Large; thickly chopped.); 1 Red pepper (Sliced.); 1 tbsp Olive oil; 2 tsp Garlic granules (Use 1 tsp with the vegetables and 1 tsp to season the chicken.); 2 tsp Paprika (Use 1 tsp with the vegetables and 1 tsp to season the chicken.); 2 tsp Oregano (Use 1 tsp with the vegetables and 1 tsp to season the chicken.); 250 ml Beef stock; Salt (A good pinch for the vegetables; taste and add more after baking if needed.); Olive oil spray (A little, for coating the chicken thighs.); Coriander (For serving; scatter over the traybake.); Greek yoghurt (For serving; drizzle over the traybake.)

Recipe by @recipeswith_jess @recipeswith_jess · TikTok

Imported by Danielle Davidson on SeeMeCook

A cosy one-pan bake of tender chicken thighs, chorizo, baby potatoes, red onion and pepper, seasoned with paprika, oregano and garlic. Serve with fresh coriander and Greek yoghurt; the author also suggests green vegetables and crusty bread alongside.

3 servings85 minEuropean

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Ingredients

400 g Boneless skinless chicken thighs (Chicken breasts may be substituted.)
500 g Baby potatoes (Chopped into 2 cm chunks.)
120 g Chorizo (Thickly sliced.)
1 Red onion (Large; thickly chopped.)
1 Red pepper (Sliced.)
1 tbsp Olive oil
2 tsp Garlic granules (Use 1 tsp with the vegetables and 1 tsp to season the chicken.)
2 tsp Paprika (Use 1 tsp with the vegetables and 1 tsp to season the chicken.)
2 tsp Oregano (Use 1 tsp with the vegetables and 1 tsp to season the chicken.)
250 ml Beef stock
Salt (A good pinch for the vegetables; taste and add more after baking if needed.)
Olive oil spray (A little, for coating the chicken thighs.)
Coriander (For serving; scatter over the traybake.)
Greek yoghurt (For serving; drizzle over the traybake.)

Steps

1
Heat the oven to 180°C and prepare a large ovenproof dish.
2
Put the chopped potatoes, sliced chorizo, chopped red onion and sliced red pepper into the dish. Add the olive oil and 1 tsp each of the garlic granules, paprika and oregano, along with a good pinch of salt. Mix well.
3
Spread the vegetables and chorizo into an even layer, then pour the beef stock over them.
4
Bake at 180°C for 25 minutes.
5
While the vegetables bake, season the chicken thighs with a little olive oil spray and the remaining 1 tsp each of garlic granules, paprika and oregano. Mix until the chicken is fully coated.
6
After the first 25 minutes, nestle the chicken thighs on top of the potatoes.
7
Return the dish to the oven and bake for a further 40–45 minutes, or until the potatoes are golden and tender. Check the potatoes as cooking time can vary.
8
Taste the potatoes and add a little more salt if needed. Scatter coriander over the traybake, drizzle with Greek yoghurt and serve.

Notes

The author suggests serving with green vegetables and crusty bread. The source does not specify amounts for the salt, olive oil spray, coriander or Greek yoghurt. Serves 3, or 4 smaller servings; the author reports 608 calories and 47.4 g protein per serving.