What I ate… Spanish style tray bake

Today on my quest to try something new I am altering a recipe from the Hairy Bikers. Their Spanish style tray bake recipe apparently comes in at under 400 kcal per person without skimping on flavour.

I’ve made some changes from their recipe; the Permanent Roommate does not eat tomatoes, peppers or onions so I’ve removed the tomatoes and peppers completely and altered the amount of onions with the intention of later only serving them to myself.

The raw ingredients


Serves 4

1.5 medium red onions, cut into 12 wedges
500g new potatoes, quartered lengthways
2 whole garlic cloves, peeled and chopped
100g chorizo
8 boneless, skinless chicken thighs
16 Brussel sprouts, halved
½tsp sweet smoked paprika
½tsp dried oregano
Sea salt
Sunflower oil

Pre-roast vegetables


Pre-heat your oven to 200C/400F/gas mark 6. Place the sliced potatoes, sprouts and onion in a deep sided roasting tin. Drizzle a small amount of sunflower oil over the top and mix the veg around until they are all coated in the oil. Sprinkle some sea salt and black pepper on top. Pop that in the oven for 20 minutes.

Chicken thigh fillets and seasoningsWhile they are doing their thing, get those chicken thighs into a bowl. Add the paprika, some salt, pepper, oregano and the chopped garlic and mix well. Chop up the chorizo into thin slices.

Raw chicken thigh fillets and chorizoWhen the 20 minutes are up, take the tin out of the oven and add the chorizo slices. Mix the whole thing again then place the chicken thigh fillets on top. Don’t do what I did and put the chorizo on top of the chicken: it cooks too fast and will burn slightly. Return the tin to the oven for another 20 minutes.

After those 20 minutes, take the tin out, carefully tilt it and use a spoon to take the juices and pour them back over the chicken fillets. Return to the oven for a final 20 minutes then serve.

Honestly I was not expecting the chicken to give off as much liquid as it did (might be the thighs I bought) so the end result was that the vegetables weren’t so much roasted as braised in chicken juice. This also made the sprouts disintegrate somewhat. The sensible answer would probably be to use a larger tin so that any juice has a larger surface area to burn off from and the veg isn’t so crowded in. Other than that it was pretty tasty and not too aggressively flavoured. I served mine with a handful of green beans as I was craving a bit of fresh crispness.

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