Spanish Chicken Tray Bake

This Spanish Chicken Tray Bake is the perfect no fuss dinner. Chuck it in the pan, leave it to roast & enjoy one of the most delicious and flavoursome dinners you’ve ever had! 

Oooooo you guys. Have I got a recipe for you! Hot dang this tray bake is tasty. Better still, it couldn’t be easier to make. Literally no effort at all, bung it in a tray, pop it in the oven and allow your kitchen to fill with the most gorgeous scent imaginable. Perfect for weeknight din dins!

Let’s take a quick look at what you’ll need shall we?

Spanish Chicken Tray Bake Ingredients

• Chicken Thighs
• Chicken Marinade
• Potatoes
• Peppers
• Olives
• Chorizo
• Rosemary
• Garlic
• Onions
• Cherry Tomatoes
• Orange Zest

Ugh, can you get a more gorgeous combo of ingredients? (the answer’s no if you were wondering 😉)

I use chicken thighs because they’ve got more fat than chicken breast. This works better with this particular recipe because they don’t dry out in the oven. Also more fat = more flavour.

Flavoursome they may be, I do like to marinate them before hand just to give it some extra ‘umph’ (technical term)

Spanish Chicken Marinade

• Olive Oil
• Smoked Paprika
• Oregano
• Cayenne Pepper
• Salt & Black Pepper
• Lemon Juice

Marinate for as long as you can (up to overnight). If you’re in a rush then still use the marinade! 1 minute is better than no minutes 🙂

Alrighty, chicken thighs injected with some gorgeous flavour, it’s time to tray bake!

Like I said in the intro, you can just bung it all in the tray and take it out when it’s done. Totally cool. However, these extra steps will offer a slightly tastier finish.

How to make a Spanish Chicken Tray Bake

1. Marinate Chicken thighs.
2. Mix all of your tray bake ingredients with a drizzle of olive oil, apart from the olives and tomatoes, then pop in a suitably sized tray.
3. Pop chicken thighs on top and bake for 30mins.
4. Take out the oven and toss over your cherry tomatoes and olives, flip the potatoes and baste the chicken.
5. Pop back in the oven until gorgeously crispy!

Why take the tray out half way through cooking?

1. I find that by putting the tomatoes in at the beginning, they release too much moisture and everything begins to steam instead of caramelize. Also I like olives a little cooked, not completely wrinkled. So both of these go in half way through.
2. You want crispy potatoes on BOTH side, so flipping half way is always a good idea!
3. In the bottom of the tray will be heaps of flavour, chuck that flavour right back onto the chicken for maximum flavour! The skin will still go crispy after the second stint in the oven.

Tips for the perfect Spanish Chicken Tray Bake

• Cook the chicken skin side up and leave it skin side up. The skin is the most delicious part in my opinion and nobody wants soggy chicken skin!
• Texture-wise, you want to keep the potatoes exposed to give them the best chance of getting crispy. On the other hand you want to hide the chorizo as much as possible, just to keep it from drying out.
• A little grating of orange zest really brings this dish to life, don’t skip it!
• By the end of the cooking process your tray is going to have a gorgeous layer of oily/fatty/flavour. Please, for heavens sake do not throw it away. Pour it over the chicken at the end, or turn it into a gravy (recipe for that below)

Serving-wise I always go with a decent loaf of bread and a crap tonne of butter.

Because clearly the potatoes just aren’t enough for me 😂

Goes perfectly with rice or just as it is!

All in all this Spanish Style Chicken Tray Bake is super easy and incredibly delicious. Perfect for a family dinner or a weekend feast! Enjoy!

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How to make a Spanish Chicken Tray Bake (Full Recipe & Video)

Spanish Chicken Tray Bake

This Spanish Chicken Tray Bake is the perfect no fuss dinner. Chuck it in the pan, leave it to roast & enjoy one of the most delicious and flavoursome dinners you've ever had!

5 from 9 votes

Print Pin Rate

Course: Dinner / Main Course

Cuisine: Spanish

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings (click & slide): 4

Calories: 838kcal

Author: Chris Collins

Ingredients (check list):

• 6 Chicken Thighs (bone in skin on)

Marinade

• 3 tbsp Olive Oil
• 2 tsp Smoked Paprika (can sub regular paprika)
• 1.5 tsp Oregano
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Cayenne Pepper (more or less to taste)
• 1/2 Lemon (juice of)

Tray Bake

• 7oz / 200g Chorizo, sliced
• 1 cup / 200g Cherry Tomatoes
• 1/2 cup / 50g Olives, pitted
• 8-12 Baby Potatoes, halved
• 5-6 cloves of Garlic, lightly crushed (skins left on)
• 1 large White Onion, sliced
• 1 Red Pepper, cored & sliced
• 1 Orange/Yellow Pepper, cored & sliced
• 1/2 Orange (zest of)
• few sprigs of Rosemary
• Olive Oil
• Salt & Black Pepper, to taste

Gravy (optional)

• 2 cups / 500ml Chicken Stock
• 1 tbsp Flour
• 1 tsp Honey
• 1/2 Lemon (juice of)
• Salt & Black Pepper, to taste

Instructions:

• Combine your marinade and chicken thighs in a suitably sized bowl, cover with cling film and marinate for as long as you time for (up to overnight).
• Combine all of your tray bake ingredients apart from the olives & tomatoes in a large tray. Mix with a drizzle of olive oil and a good pinch of salt and pepper.
• Evenly lay your chicken thighs on top (skin side up). Ensure your potatoes are all visible to allow them to crisp, then make sure the chorizo is more hidden to prevent it from drying. Grate over orange zest and place in the oven at 210c/410f for 30mins.
• Take out the oven, flip the potatoes and baste the chicken with the juices. Evenly toss in your tomatoes and olives, then pop back in the oven for another 25-30 mins or until the chicken skin is crispy and begins to char.
• Serve with endless amounts of bread and butter, rice or just as it is!

Homemade Gravy (optional)

• Once you've taken everything out, keep the juices in the tray and pop over low-medium heat on the stove.
• Stir in flour to create a paste, then gradually add in your stock. Add your lemon juice, honey, salt and pepper. Stir until thickened.

Quick 1 min demo!

Notes:

a) Save the juices! - Whether you choose to make the gravy or not, that oil at the bottom of the tray is packed full of flavour. A little drizzle over the chicken when it's served will work wonders.

 

b) Can I use other parts of chicken? - You could use drumsticks or a mix or drumsticks and thighs, just be vigilant of timing if they are different sizes. I don't recommend using breasts, the tray is in the oven too long for them to stay moist. 

 

c) Serving size and calories - This will feed 4 hungry people and 6 with a side of bread, rice or another side. Calories are based on feeding 4 without the gravy.

Nutrition:

Nutrition Facts

Spanish Chicken Tray Bake

Amount Per Serving

Calories 838 Calories from Fat 401

% Daily Value*

Fat 44.54g69%

Saturated Fat 12.234g61%

Trans Fat 0.063g

Polyunsaturated Fat 6.038g

Monounsaturated Fat 23.059g

Cholesterol 316mg105%

Sodium 1693mg71%

Potassium 1706mg49%

Carbohydrates 34.54g12%

Fiber 5.7g23%

Sugar 5.52g6%

Protein 73.23g146%

Vitamin A 4750IU95%

Vitamin C 109.7mg133%

Calcium 90mg9%

Iron 5.6mg31%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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For another easy family chicken dinner check out my Chicken, Leek and Mushroom Pie!

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