Spanish Chicken Tray Bake
500g potatoes, peeled & cut into 1cm thick slices
1 red onion, halved & sliced
1 red capsicum, sliced into strips
1 yellow capsicum, sliced into strips
8 chicken thighs, skin-on
1 tbs olive oil
½ tsp smoked paprika
1 chorizo sausage (200g), sliced
1 cup chicken stock
100g olives, to serve
8 sprigs continental parsley leaves, to serve
sea salt & black pepper
Preheat oven to 180°C Fan Assist.
Arrange potatoes in a single layer in the base of a 30cm x 20cm baking dish. Scatter onion, red and yellow capsicum over the potatoes and season. Place chicken thighs over the top, skin-side-up and drizzle with oil. Season with salt and pepper and sprinkle with paprika. Arrange chorizo around chicken and pour in stock. Roast on the middle shelf for 45-50 minutes, until the skin is crisp and the vegetables are tender. Scatter around olives and parsley and serve.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
