Ingredients for - Spanish chicken traybake with chorizo & peppers

1. Garlic 4 clove
2. Olive oil 4 Tsp
3. Chicken thighs 8 PC.
4. Hunting sausages 4 PC.
5. Black olives 20 PC.
6. Cherry tomatoes 200 gram
7. Vinegar 3 tbsp
8. Decoration Bread rolls 4 PC.
9. Decoration Potatoes 4 PC.
10. Mixture of peppers 700 gram

How to cook deliciously - Spanish chicken traybake with chorizo & peppers

1 . Stage

Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don’t have a pestle and mortar, finely grate the garlic, then stir everything together.

1. Stage. Spanish chicken traybake with chorizo & peppers: Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don’t have a pestle and mortar, finely grate the garlic, then stir everything together.

2 . Stage

Rub the herb and garlic paste on the underside of the chicken to flavour it.

1. Stage. Spanish chicken traybake with chorizo & peppers: Rub the herb and garlic paste on the underside of the chicken to flavour it.

3 . Stage

Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.

1. Stage. Spanish chicken traybake with chorizo & peppers: Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.

4 . Stage

Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.

1. Stage. Spanish chicken traybake with chorizo & peppers: Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.