Spanish chicken traybake

4:12 AM | Labels: English Food, olivemagazine, UK Food

Honey-and-paprika-glazed chicken traybake

Try our Spanish chicken traybake, then check out our chicken traybake and chicken and chorizo traybake.

100
Total time 55 minutes
Difficulty Easy

Ingredients

new potatoes 400g, halved
runny honey 3 tbsp
olive oil 2 tbsp
red wine vinegar 2 tbsp
sweet smoked paprika (pimentón) 2 tbsp, (see cook's notes)
whole chicken thighs 4-6
red peppers 3, sliced
pitted green olives 50g, quartered
flat-leaf parsley a small bunch, 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.

*This recipe is gluten free according to industry standards

Cooks' notes

Smoked paprika is known as pimentón in Spain, and is widely used in Spanish cooking. This vivid red spice is very different to Hungarian paprika in both look and flavour. To make pimentón, red peppers are dried over wood smoke, then ground into a smoky, earthy spice. It comes either picante (hot and spicy) or dulce (mellow and sweet). The finest Spanish pimentón has DOP status – check the packaging when buying.

Head here for more ideas with paprika

[image id="109743" size="landscape_thumbnail" align="none" title="Cumin, orange and paprika chicken" alt="Cumin, orange and paprika chicken" classes=""]