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Hairy Biker's Spanish Style Chicken Traybake

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' Forum started by MarieDK, Jul 10th, 2014 at 08:38 AM.
Jul 10th, 2014, 08:38 AM  
Join Date: Mar 2014
Location: Denmark
Posts: 514

Hairy Biker's Spanish Style Chicken Traybake

I like a one pot/dish meal - less washing up. Someone just shared this recipe on another site so I thought I would post it here as it looks yum.

It's 370 calories a portion if you calorie count. If on Slimming World, I think you would just need to syn the chorizo (or I would guess you could leave it out and frylight the heck out of it and it would be free)

Serves: 4
Prep time: 15 mins
Cooking time: 1 hr
Total time: 1 hr 15 mins
Skill level: Easy peasy

1 medium onion, cut into 8 wedges
1 medium red onion, cut into 8 wedges
500g new potatoes, quartered lengthways
8 whole garlic cloves, unpeeled
8 medium tomatoes, quartered
75g chorizo
8 boneless, skinless chicken thighs
½tsp sweet smoked paprika
½tsp dried oregano
1 green pepper, deseeded and cut into strips
Flaked sea salt
Freshly ground black pepper

Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.
Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.

Jul 10th, 2014, 12:40 PM  
Join Date: Jun 2013
Location: UK
Posts: 7,879

This sounds great, and really easy to make too
Jul 11th, 2014, 22:51 PM  
Join Date: May 2013
Location: Here!
Posts: 5,930

Mmmm sounds totally yum! I am really needing to try some of your suggestions but currently working round what I have in my freezers!
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