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Spanish Chicken Traybake with Chorizo & Peppers – Rustic, Spicy & Irresistible! 🍗🌶️🇪🇸
Prep Time: 15 minutes · Cooking Time: 1 hour · Servings: 1
Ingredients
- 1 large garlic clove
- 1/4 tbsp fresh thyme leaves, plus a small sprig
- 1 tsp olive oil
- 2 chicken thighs (on the bone, skin trimmed)
- 175g mixed peppers, halved and deseeded
- 35g spicy chorizo, roughly chopped
- 5 pitted black olives
- 50g cherry tomatoes
- 3/4 tbsp sherry vinegar or red wine vinegar
- Keto bread, to serve
Instructions
- Preheat oven to 200°C (180°C fan). Crush the garlic with thyme and a pinch of salt, mixing with 1/2 tsp olive oil to form a paste.
- Rub the garlic-thyme paste on the underside of each chicken thigh to infuse the flavor.
- Cut the pepper halves into strips and place in a small roasting dish. Add the chorizo and olives, drizzle with the remaining oil and toss well. Place chicken on top, skin-side up.
- Add cherry tomatoes, drizzle with vinegar, season well and tuck in the thyme sprig.
- Roast for 1 hour, or until chicken is crispy and vegetables are soft and caramelized. Serve hot with a slice of keto bread.
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🔥 400 kcal · 🍗 High protein · 🌶️ Low carb
#KetoDinner · #Traybake · #SpanishChicken
