RECIPE PEPPERS RECIPES

Name: Spanish chicken traybake with chorizo & peppers
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Spanish
Ingredients: 4 fat garlic cloves; 1 tbsp fresh thyme leaves, plus a few sprigs; 4 tsp olive oil; 8 chicken thighs on the bone, excess skin trimmed; economy bag mixed peppers (about 700g), halved and deseeded; 140g piece of chorizo, roughly chopped (we used a spicy one); 20 pitted black olives; 200g cherry tomatoes; 3 tbsp sherry vinegar or red wine vinegar; crusty bread, or keto bread, to serve

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SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS RECIPE - BB…

Spanish chicken traybake with chorizo & peppers recipe - BB… image

Add this easy dinner recipe to your repertoire - simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage. To make this keto-friendly, serve with keto bread.

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 10

Ingredients

4 fat garlic cloves
1 tbsp fresh thyme leaves, plus a few sprigs
4 tsp olive oil
8 chicken thighs on the bone, excess skin trimmed
economy bag mixed peppers (about 700g), halved and deseeded
140g piece of chorizo, roughly chopped (we used a spicy one)
20 pitted black olives
200g cherry tomatoes
3 tbsp sherry vinegar or red wine vinegar
crusty bread, or keto bread, to serve

Steps:

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.
Rub the herb and garlic paste on the underside of the chicken to flavour it.
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.
Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty or keto bread, pasta or potatoes.

Nutrition Facts : Calories 438 calories, FatContent 29 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 6 grams fiber, ProteinContent 28 grams protein, SodiumContent 0.9 milligram of sodium

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