Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Spanish chicken traybake
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 400g new potatoes, halved
- 3 tbsp runny honey
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tbsp sweet smoked paprika (pimentón), (see cook's notes)
- 4-6 whole chicken thighs
- 3 red peppers, sliced
- 50g pitted green olives, quartered
- a small bunch flat-leaf parsley, chopped
- green salad, to serve
Method
- STEP 1
Boil the potatoes in salted water for 10 minutes until just tender. Drain well.
- STEP 2
Heat the oven to 200C/fan 180C/gas 6. Whisk together the honey, oil, vinegar and paprika with some seasoning, and pour over the chicken thighs, peppers and potatoes in a roasting tin. Roast for 40 minutes, stirring halfway, until the chicken is cooked through and the potatoes are golden and crisp – add a splash of water if the sauce is starting to catch on the bottom of the tray.
- STEP 3
Stir the olives and parsley through the traybake, and serve with a green salad.
