One Pot Spanish Chicken Thighs Traybake


  • 4 large garlic gloves
  • 4 tsp olive oil
  • 1 tbsp fresh thyme leaves
  • 8 chicken thighs on the bone (excess skin trimmed)
  • approx 700gr halved and deseeded mixed peppers
  • roughly chopped Spanish or Portuguese Chorizo
  • 20 pitted black olives
  • 200g cherry tomatoes
  • 3 tbsp sherry or red wine vinegar.
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This easy one pan dinner recipe is a perfect comfort dish for a cold winter’s evening.

Fire up your oven to maximum temperature (approx 500c) and allow to cool to around 220c/200c.

  • Crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste.
  • Rub the herb and garlic paste on the underside of the chicken to flavour it.
  • Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a heavy bottomed, high heat dish  the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
  • Roast for 45 minutes or so or  until the chicken is cooked.  Remove the lid of the dish and cook for a further 15 minutes or so until skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.