Easy Spanish Style Chicken Traybake
with Smoky Roasted Vegetables and Rocket
It only takes 10 minutes to prep this Easy Spanish Style Chicken Traybake, then everything goes straight into the oven while you dress the salad for an easy dinner that gives you time back!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Bell Pepper
450 grams
Potatoes
125 grams
Baby Plum Tomatoes
1 sachet(s)
Smoked Paprika
1 sachet(s)
Roasted Spice and Herb Blend
4 unit(s)
British Chicken Thighs
25 grams
Sun-Dried Tomato Paste
20 grams
Wild Rocket
Not included in your delivery
2 tbsp
Mayonnaise
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Chop the potatoes into 1cm chunks (no need to peel).
Pop the pepper chunks, potatoes and baby plum tomatoes onto a large baking tray.
Drizzle over some oil and sprinkle with the smoked paprika. Season with salt and pepper and mix well.
When the oven is hot, roast on the middle shelf, 10 mins.
Meanwhile, in a medium bowl, combine the roasted spice and herb blend with a drizzle of oil. Season with salt and pepper.
Add the chicken thighs and mix so the chicken is coated in the seasoning. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
In another bowl, mix the sun-dried tomato paste and mayonnaise (see pantry for amount). Set aside for later.
Once the veg has been roasting for 10 mins, remove the tray from the oven and lay the chicken on top of the veg.
Pop back into the oven and roast until the chicken is browned and cooked through and the veg is tender, 30-35 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once everything's ready, remove the tray from the oven and drizzle the honey (see pantry for amount) over the chicken. Turn to evenly coat.
Transfer the chicken to your plates, then gently stir the veg so they are coated in the juices from the tray.
Share the roasted veg between your plates, spooning over any remaining juices.
Serve the rocket and sun-dried tomato mayo alongside. Drizzle a little oil over the leaves to finish.
Enjoy!
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