Name: Easy Spanish Style Chicken Traybake with Smoky Roasted Vegetables and Rocket
Total time: 50 min
Yield: 2
Cuisine: Spanish
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; 2 tbsp Mayonnaise; 1 tbsp Honey

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Recipes

Spanish Recipes

Easy Spanish Style Chicken Traybake

with Smoky Roasted Vegetables and Rocket

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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!

Tags:

High Protein

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total50 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

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

Energy (kJ)3179 kJ

Energy (kcal)760 kcal

Fat38.3 g

of which saturates8.7 g

Carbohydrate61.4 g

of which sugars15.3 g

Dietary Fibre8.6 g

Protein52.2 g

Salt1 g

Potassium124.1 mg

Calcium27.8 mg

Iron0.4 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Knife

•Baking Tray

•Medium Bowl

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). TIP: The smaller the chunks, the better they will cook.

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 nicely 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 nicely 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!