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spanish chicken traybake with chorizo & peppers

www.bbcgoodfood.com
Your Recipes

Prep Time: 15 minutes

Cook Time: 1 hours

Total: 1 hours, 15 minutes

Servings: 4

Cost: $12.56 /serving

Ingredients

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Instructions

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Step 1

Heat oven to 200C/180C fan/gas Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don’t have a pestle and mortar, finely grate the garlic, then stir everything together.

Step 2

Rub the herb and garlic paste on the underside of the chicken to flavour it.

Step 3

Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.

Step 4

Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty or keto bread, pasta or potatoes.

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