Wood fired One Pot Spanish Chicken Thighs Traybake
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.
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.
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.
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