This is my new favourite one tray chicken dish- and it’s so easy! Most chicken tray bakes take 1+ hours in the oven, but I suggest boiling the potatoes for 10 minutes before to speed up the whole process. Chop your veggies whilst the potatoes are on the boil.

Ingredients: (serves 4)

• 10 baby potatoes/ 1 or 2 large potatoes, peeled and roughly chopped
• 1 red pepper, roughly chopped
• 1 red onion, roughly chopped into large pieces
• 100g chorizo, cut into thick slices
• 6 bonelesss skinless chicken thighs, kept whole
• A handful of cherry tomatoes (I used on the vine)
• A handful of mixed olives
• 1.5 tbsp olive oil (I used garlic oil)
• 1 tbsp paprika
• 1 tbsp oregano
• Sprinkle of chilli powder
• 1 stock cube
• A few garlic cloves, skin on
• A few slices of lemon

Method:

1. Preheat the oven to 200 degrees/ 400F/ Gas mark 6.
2. Add the skinless potatoes to a pan of boiling water. Boil for about 10 minutes. Meanwhile chop the other ingredients.
3. Once the potatoes are done, in a large non stick tray add the cooked potatoes, pepper, onion, chorizo and chicken.
4. On top of this, add the oil, paprika, oregano, chilli powder, stock cube, garlic and lemon slices. Season and mix well with a spoon. 
5. Put in the oven for 35-40 mins. Halfway through, at 20 minutes, stir well and add the olives and tomatoes. Put back into the oven for 15-20 minutes.
6. Remove the tray from the oven. Just double check that the chicken is cooked by cutting a thigh apart and seeing if the meat is white.
7. Serve with salad or whatever you choose (other suggestions are cous cous, rice or crusty bread).