Spanish Chicken Traybake With Potatoes –

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
• 140g chorizo, cut into 1cm slices
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 red onion, chopped into large pieces
• 250g cherry tomatoes
• 30g olives, (optional)
• 1kg chicken thighs, bone in
• 500g baby new potatoes
• 5g chopped flat leaf parsley for garnish
• 4oz chorizo, cut into 1cm slices
• 8oz cherry tomatoes
• 1oz olives, (optional)
• 2lbs chicken thighs, bone in
• 17oz baby new potatoes
• 0.18oz chopped flat leaf parsley for garnish
• 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, p lace oven tray on wire rack on L evel 1 for 30 minutes . Close oven door to begin cooking.