Spanish Chicken Traybake With Potatoes
TIP: For extra flavour, the chicken can be marinated first in the oil mixture.
Ingredients
- 4 tbsp oil
- 3 tbsp red wine vinegar
- 2 tsp sweet smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 garlic cloves, crushed
- Salt and freshly ground black pepper, as desired
- 4oz chorizo, cut into 1cm slices
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 red onion, chopped into large pieces
- 8oz cherry tomatoes
- 1oz olives, (optional)
- 2lbs chicken thighs, bone in
- 17oz baby new potatoes
- 0.18oz chopped flat leaf parsley for garnish
Instructions
Step 1
In a jug, whisk 3 tablespoons oil, vinegar, paprika, herbs, garlic, salt and pepper together. Place chorizo slices onto the Ninja oven tray. Sprinkle peppers, onions, tomatoes and olives over chorizo. Place chicken thighs on top. Drizzle oil mixture over chicken and vegetables.
Step 2
Install the wire rack on level 1. Select ROAST, select 2 LEVEL, set temperature to 180°C, and set time to 30 minutes. Press START/STOP to begin preheating.
Step 3
When the unit has preheated, place oven tray on wire rack on Level 1 for 30 minutes. Close oven door to begin cooking.
Step 4
Meanwhile, in a bowl, place baby new potatoes, remaining oil and toss together with salt and pepper. Arrange in an even layer in air fry basket. After 8 minutes, slide air fry basket into Level 3. Close oven door and continue cooking.
Step 5
Cooking is complete when an instant-read thermometer inserted in chicken reads 75°C. Remove from oven. Serve chicken vegetables and potatoes together, garnished with chopped flat leaf parsley.