The wind is howling, the rain is lashing against the windows and here at the cottage we are still deeply ensconced in hibernation season – log fires, soft, warm blankets, twinkling fairy lights, full bodied wine and comfort food are all keeping spirits lifted.
These short, brooding days are brightened immensely with minimal effort in the kitchen thanks to the humble yet versatile traybake. I throw a traybake into the oven about once a week and it never fails to impress with its generosity of flavour and ease of cooking.
The foundations to this recipe remain the same whatever time of year you make it: smoky chorizo (or fresh Spanish sausage works well if you prefer), chicken thighs and veg. Easy.
Depending on what veg is in season you can make a version of this all year round with what is growing in your garden or what’s available on the shelves/on the market stall. Sometimes I add potatoes and others it may be a tin of chickpeas or simply stick to soft veg, whatever you’re in the mood for, this recipe can do it.
The below recipe is more like a rough guide, put as much in as you like, swap whatever you like, its all good. In the summer I’ll often add slices of clementine and tarragon along with fennel and asparagus, the winter brings hardier herbs like rosemary or fennel seeds, just take the skeleton of it below and experiment away.
Easy smoky chicken traybake:
- Chanternay carrots, whole
- Red peppers, sliced
- Cherry tomatoes, whole
- Baby potatoes, whole or tin of drained chickpeas
- courgettes, chopped into large chunks
- 1 ring spicy chorizo sliced into 1 cm rounds
- Chicken thighs
- Spray oil
- Smoked paprika
- Salt and pepper
- Heat your oven to 200C (fan).
- Put the veg, chicken and chorizo into a roasting tray and give a good mix, spray with the oil and sprinkle over the paprika and salt and pepper. Arrange your chicken on top of the veg and roast for about 35 minutes or until the chicken is cooked through and the skin deeply golden and crispy. Done 🙂