This bright chicken traybake recipe only takes 20 mins to prep so it's wonderfully easy.
Simple enough to whip up for a midweek supper (and any leftovers make a fabulous lunch, cold, the next day), it's also special enough for a relaxed dinner party, served with a crisp green salad and a loaf of crusty bread to mop up the flavoursome juices.
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- 2 Tbsp. olive oil
- 2 red onions, each cut into 8 wedges
- 500 g baby new potatoes, halved if large
- 8 chicken thigh fillets
- 1/2 tsp. sweet smoked paprika
- 1 each red and yellow pepper, deseeded and sliced
- 4 tomatoes, quartered
- 125 g chorizo ring, sliced into rounds
- 50 g pitted black olives
- 2 garlic cloves, crushed
- 1 tsp. dried oregano
- 50 ml fino or manzanilla sherry, optional
- Step 1Preheat oven to 200°C (180°C fan) mark 6. Toss the oil, onions, potatoes and some seasoning in a large roasting tin. Roast for 30min.
- Step 2Slash the top of each chicken thigh a couple of times and sprinkle over the paprika and plenty of freshly ground black pepper.
- Step 3Mix the peppers, tomatoes, chorizo, olives and garlic into the roasting tin and sprinkle over the oregano. Sit the chicken on top and add the sherry, if using.
- Step 4Continue roasting for 40-45min, basting the chicken midway through with any juices in the pan. Serve.
Can I use bone-in chicken thighs instead?
This recipe will absolutely work with bone-in, skin-on chicken thighs - they'll just need a little longer in the oven. Cook for 50-55min, or until cooked through in the middle.
I don't want to use sherry, can I leave it out?
No problem, use chicken stock instead - there's still plenty of flavour here.
What should I serve with this traybake?
Some crusty bread would be delicious to mop up the juices, or keep things carb free and have a fresh green salad on the side.
Per serving:
- Calories: 629
- Protein: 42g
- Fat: 34g
- Sat fat: 9g
- Carbs: 32g
- Sugars: 12g
- Fibre: 7g
The best tray-bake trays as recommended by the GHI
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
