Spanish Chicken Traybake
A delicious chicken traybake that’s easy to make for a weeknight dinner or a weekend lunch. Our Tomato & Chilli Couscous has a little kick of chilli heat that works so well with the Spanish-inspired flavours, but feel free to use your favourite Ainsley Couscous. If you don’t want to use white wine use extra boiling water or stock.
Method
Preheat the oven to 200c/180Cfan
Put the chorizo, peppers, onion and garlic into a baking tray. Drizzle with olive oil and sprinkle over half the oregano and the chilli flakes. Season with salt and pepper. Toss to coat. Nestle the chicken into the veg, skin-side up. Drizzle with a little more oil, squeeze over some lemon juice and season the chicken well. Sprinkle the chicken with the paprika and remaining oregano.
Roast in the oven for 45 minutes or until the chicken is golden brown.
Remove the chicken from the tray. Squeeze the garlic from its skins into the tray and add the contents of the couscous packets. Stir through the veg and any juices. Add the wine and boiling water (if you don’t have much chicken juice in the tray add a little more water or add less if you have a lot). Sit the chicken back on top. Roast for another 8-10 minutes or until the chicken is cooked through and the couscous has absorbed the liquid.
To serve, grate over the lemon zest and squeeze over some juice. Scatter with the parsley and olives.
Ingredients
- 100g cooking chorizo, sliced
- 2 peppers (red and/or yellow or orange), deseeded, thickly sliced
- 1 red onion, peeled, cut into thin wedges
- 4 garlic cloves, unpeeled, lightly bashed
- olive oil, for drizzling
- 1 tsp dried oregano
- pinch of chilli flakes (optional)
- sea salt and freshly ground black pepper
- 4-6 large chicken thighs, bone-in, skin-on
- ½ tsp sweet smoked paprika
- 2 x packets of Ainsley Tomato & Chilli Couscous
- 100ml white wine
- 160ml boiling water, more or less
- ½ lemon, zest, and for squeezing
- 1 tbsp chopped parsley
- handful of pitted green/black olives, roughly chopped