Name: Chicken and Chorizo Traybake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces; 8 oz cooking chorizo, sliced into rounds; 1 medium red onion, cut into wedges; 2 medium bell peppers (any color), roughly chopped; 1 cup cherry tomatoes; 2 tbsp olive oil; 1 tsp smoked paprika; 0.5 tsp dried oregano; 0.25 tsp garlic powder; salt; black pepper; 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. 2. In a large bowl, combine chicken thighs, chorizo, red onion wedges, bell peppers, and cherry tomatoes. Drizzle with olive oil and sprinkle with smoked paprika, dried oregano, garlic powder, salt, and black pepper. Toss well to ensure everything is evenly coated. 3. Spread the mixture in a single layer on the prepared baking sheet. 4. Roast for 30-35 minutes, or until the chicken is cooked through, the chorizo is slightly crispy, and the vegetables are tender and slightly charred. Flip halfway through cooking to ensure even browning. 5. Remove from oven, sprinkle with fresh parsley, and serve immediately, perhaps with a side of rice or crusty bread.