Spanish Chicken Traybake with Potatoes and Peppers
Why this recipe works
- Efficient traybake method: The chicken and vegetables roast together, so the potatoes and peppers absorb the seasoned oil and chicken juices as they cook.
- Smoky savoury flavour: Smoked paprika, garlic and olive oil create a simple but distinctive seasoning that coats both the chicken and vegetables.
- Fresh finish: Lemon and parsley added at the end lift the roasted flavours and stop the dish feeling too heavy.
Get the most out of this recipe
Texture tips
- For better colour: Keep the chicken skin facing up and leave space around the pieces so the heat can circulate rather than steam the tray.
- Avoid a crowded tray: If the vegetables are piled up, divide everything between two trays to help the potatoes brown and the peppers soften properly.
Ingredient notes
- Paprika choice matters: Smoked paprika gives the dish its Spanish-style depth; sweet paprika makes a gentler version with less smokiness.
- Use waxy potatoes: Yukon Gold or baby red potatoes hold their shape well while becoming creamy inside as they roast.
Make-ahead tips
- Prep ahead: The vegetables can be cut in advance and kept covered in the fridge, ready to toss with the seasoned oil before roasting.
- Reheat on a tray: Reheat leftovers on a baking tray at 200°C (390°F) until piping hot to help restore some of the roasted texture.
- Freezer friendly: Cool completely before freezing, then defrost overnight in the fridge before reheating thoroughly.
Serving ideas
- Serve with greens: A crisp green salad or simply cooked green beans work well alongside the smoky chicken and potatoes.
- Add a cool sauce: Garlic yoghurt or a simple aioli-style sauce makes a good contrast to the paprika-roasted traybake.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). In a large bowl, mix the olive oil with the smoked paprika, fine sea salt and black pepper. Crush in the garlic and stir to combine.
- Cut the potatoes into bite-size chunks, the red peppers into thick strips, and the onion into wedges. Add the vegetables to the bowl and toss well to coat. Tip onto a large baking tray and spread out in a single layer.
- Nestle the chicken thighs among the vegetables and turn them so they are lightly coated in the seasoned oil. Roast for 20 minutes, then use tongs to turn the chicken and give the tray a quick shuffle so the vegetables colour evenly. Roast for a further 20 minutes, or until the chicken is golden and cooked through and the potatoes are tender.
- Cut the lemon into wedges. Scatter over the parsley and serve straight from the tray with the lemon wedges for squeezing.
Recipe notes
Tips
- For the best colour, make sure the chicken skin is facing up and the tray is not overcrowded; use two trays if needed.
- If the potatoes are browning before they are tender, lower the oven to 200°C (390°F) for the final 10 minutes and keep roasting until a knife slides in easily.
- Chicken should be cooked until piping hot all the way through; if serving anyone who is pregnant, elderly, or immunocompromised, take extra care to ensure it is thoroughly cooked.
Substitutions
- Replace Yukon Gold potato with baby red potatoes for a similar creamy texture.
- Replace smoked paprika with sweet paprika for a milder, less smoky flavour.
- Replace fresh parsley with fresh basil for a softer, more aromatic finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat on a baking tray at 200°C (390°F) until piping hot, or freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: Spanish
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