Spanish-Style Chicken Bake (Hairy Bikers)

Spanish-Style Chicken BakeThis is one of my favourite week day meals. This recipe is taken from The Hairy Dieters: How to Love Food and Lose Weight book. It’s really easy to make and it usually lasts for 2 or 3 meals!

Serves                  4 (or you can save some for later in the week)

Prep Time          15 minutes

Cooking Time   1 hour

Calories               370 per serving


1 medium onion, cut into 8 wedges

1 medium red onion, cut into 8 wedges

500g sweet potato, cut into cubes (the original recipe uses new potatoes but I think sweet potato works really well)

8 whole garlic cloves, unpeeled

8 medium tomatoes, quartered

75g chorizo

2 or 3 chicken breasts, cut into cubes (the original recipe uses 8 boneless, skinless chicken thighs)

1/2 tsp sweet smoked paprika

1/2 tsp dried oregano

1 green pepper, deseeded and cut into strips

Salt and pepper to season


1. Pre-heat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.

2. While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is about right. If you are using chicken thighs, put them 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.

3. 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.

4. Take the tin out of the oven. Holding one corner carefully with an oven glove, 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.

5. Turn the oven up to 220°C/425°F/Gas Mark 7. 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.

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