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Spanish Chicken Bake

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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1h 25mins
Serves 4
Not too Tricky
Ingredients

1 medium onion, cut into 8 wedges

1 medium red onion, cut into 8 wedges

500g new potatoes, quartered lengthways

50g Mr Hugh’s Garlic infused rapeseed oil

8 medium tomatoes, quartered

75g chorizo

8 boneless, skinless chicken thighs

½tsp sweet smoked paprika

½tsp dried oregano

1 green pepper, deseeded and cut into strips

Flaked sea salt

Freshly ground black pepper

Method

Preheat the oven to 200°C.
Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Add the Mr Hugh’s Garlic infused rapeseed oil and toss everything together and roast for 20 minutes.

While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.

Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.

Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.

Turn the oven up to 220°C. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.