This spicy roast chicken tray bake is a winning one tray dinner. It’s so easy to make – all you have to do is chuck all the ingredients on one tray then let the oven do the work. Our spicy roast chicken tray bake is packed with the flavours of the med. Spicy chorizo, smoky paprika and warming saffron make this simple dinner something really special. Served with a big pile of buttery mashed potatoes, or fluffy rice this is a warming winter dinner. We’ve used bone in, skin on chunky chicken thighs in our recipe, as they give the best flavour, but you could sub in chicken breasts for anyone who doesn’t like chicken on the bone. They’ll need about 15 mins less cooking time, but be sure to check they are cooked through before serving.
Saffron is a spice that comes from the crocus plant with a distinctive aroma and flavour. It’s mainly grown in India, Spain, Italy and Iran, and takes a lot of work to grow, which is the reason behind its higher price point. You only need to use a pinch though, and save the rest to use in dishes such as risotto, paella, or even a bouillabaisse.
- 4 large chicken thighs
- 200g cooking chorizo, sliced
- 2 heads garlic, sliced in half
- 2tsp smoked paprika
- pinch of saffron
- 2tbsp Sherry vinegar
- 425g tomatoes, roughly diced
- 1 yellow pepper, sliced into wedges
- 1 red onion, sliced into wedges
Preheat the oven to 180C, Gas 4. Combine all the ingredients in a baking tray, mixing well to cover the chicken in the spices.
Roast for 45 mins, until the chicken is cooked through and the skin is crispy.
Serve with rice or potatoes.