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Spanish chicken traybake

traybake chicken

Spanish chicken traybake

Name: Spanish chicken traybake
Total time: 55 min
Yield: Serves 4
Cuisine: Spanish
Ingredients: 400g new potatoes halved; 3 tbsp runny honey; 2 tbsp olive oil; 2 tbsp red wine vinegar; 2 tbsp sweet smoked paprika (pimentón) (see cook's notes); 4-6 whole chicken thighs; 3 red peppers sliced; 50g pitted green olives quartered; a small bunch flat-leaf parsley chopped; green salad to serve

Anna Glover

Published: October 20, 2020 at 11:42 AM

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Serves 4

Easy

Total time: 55 mins

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Flavour chicken thighs with sweet smoked paprika and honey, then roast until sweet and sticky alongside new potatoes, red peppers and green olives

Gluten free

Healthy

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Alternatives

Complete the dish

Try our Spanish chicken traybake, then check out our chicken traybake, healthy sausage traybake, chicken cacciatore, halloumi and Mediterranean veg traybake and more traybake recipes.

Ingredients

Nutrition

400g new potatoes

halved
3 tbsp runny honey
2 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp sweet smoked paprika (pimentón)

(see cook's notes)
4-6 whole chicken thighs
3 red peppers

sliced
50g pitted green olives

quartered
a small bunch flat-leaf parsley

chopped
green salad

to serve

Nutrition: per serving

kcal371

low
fat17.8g
saturates4g
carbs29.7g
sugars17.3g
fibre6.9g
protein19.4g
salt0.6g

Method

step 1

Boil the potatoes in salted water for 10 minutes until just tender. Drain well.
step 2

Heat the oven to 200C/fan 180C/gas 6. Whisk together the honey, oil, vinegar and paprika with some seasoning, and pour over the chicken thighs, peppers and potatoes in a roasting tin. Roast for 40 minutes, stirring halfway, until the chicken is cooked through and the potatoes are golden and crisp – add a splash of water if the sauce is starting to catch on the bottom of the tray.
step 3

Stir the olives and parsley through the traybake, and serve with a green salad.

Cooks' notes

Smoked paprika is known as pimentón in Spain, and is widely used in Spanish cooking. This vivid red spice is very different to Hungarian paprika in both look and flavour. To make pimentón, red peppers are dried over wood smoke, then ground into a smoky, earthy spice. It comes either picante (hot and spicy) or dulce (mellow and sweet). The finest Spanish pimentón has DOP status – check the packaging when buying.

Head here for more ideas with paprika

Cumin, orange and paprika chicken

Authors

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Anna GloverSenior food editor

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