Spanish Chicken & Chorizo Traybake with Romesco
Total time: 55 min
A Spanish chicken and chorizo traybake with a smoky romesco. Chicken thighs, chorizo coins, red peppers and onion roast on one tray with smoked paprika and garlic until the edges char and the chorizo turns everything orange. Serve over a swoosh of romesco with the chorizo oil spooned on top. Make ahead: blend the romesco and halve the potatoes earlier in the day, then dinner is 40 minutes in the oven. Leftovers make a great lunch over romaine with romesco as the dressing.
Ingredients
- 1 jar (12 oz) roasted red peppers, drained
- 1 slice toasted/stale bread (or ⅓ cup almonds)
- 5 cloves garlic
- 1 tbsp red wine vinegar
- 2.5 tsp smoked paprika
- 3 tbsp olive oil
- 1.5 lb potatoes, halved
- 2 lb boneless chicken thighs
- 6-7 oz Spanish chorizo, cut into coins
- 2 red bell peppers, cut into strips
- 1 red onion, cut into wedges
- 1 tsp dried oregano
- 1 lemon
- Chopped parsley
Instructions
- Blend the roasted red peppers, toasted bread (or almonds), garlic clove, red wine vinegar, smoked paprika, olive oil and a pinch of salt until smooth. Refrigerate until dinner.
- Heat the oven to 425°F. Toss the halved potatoes with oil, salt and smoked paprika and roast for 15 minutes.
- Meanwhile, toss the chicken thighs, chorizo, peppers and onion with the smoked paprika, oregano, smashed garlic, oil and salt.
- Add everything to the tray with the potatoes (use 2 trays if it's crowded) and roast for 25 minutes, until the chicken reaches 175°F and the edges char.
- Finish with a squeeze of lemon and the parsley.
- To plate: swoosh romesco across the plate, pile the potatoes and chicken on top and finish with extra romesco.