Chicken Fajita Traybake
Chicken Fajitas are delicious. Chicken Traybakes are delicious. So putting the two together for a chicken fajita traybake will always be good!
Servings 4 Portions
Calories 729kcal
Ingredients
- 2 Tablespoons Olive Oil
- 2 Teaspoons Paprika
- 1 Teaspoon Oregano
- 1 Teaspoon Coriander
- 1 Teaspoon Cumin
- 1 Teaspoon Chilli Powder
- 1 Teaspoon Smoked Paprika
- Pinch Salt and pepper
- 600 g Chicken Fillets boneless, skinless thighs, drums or breasts are fine
- 200 g Chorizo Sliced
- 2 Red Onions Peeled and cut into chunks
- 2 Courgettes Sliced
- 3 Peppers Seeds removed and cut into thick slices
- 500 g New Potatoes Larger ones cut in half
- 200 g Vine Plum Tomatoes
Instructions
- Mix the spices, salt, and pepper in a small bowl and set to one side.
- Place the vegetables (except for the tomatoes) in a large mixing bowl in two batches if needed.
- Drizzle with oil, add a good tablespoon of the spice mix, and toss either with your hands or two spoons.
- Tip the coated vegetables onto a large, deep baking tray and spread out evenly.
- Scatter the chorizo on top.
- Place the chicken fillets into the same mixing bowl. Add another drizzle of oil and another tablespoon of spice mix.
- Toss until well coated.
- Nestle the chicken on top of the vegetables.
- Bake at 180 degrees C (fan-assisted) for 20 minutes.
- Remove from the oven.
- If you can, toss everything about to re-cover in oil that’s now at the bottom of the pan. (Alternatively, use a spoon to collect oil from a corner by tilting the pan, and drizzle over the top)
- Nestle on the tomatoes.
- Return to the oven for a further ten minutes.
- Check that the largest piece of chicken is cooked through and piping hot.
- Return to the oven if necessary.
- Serve straight away.
Notes
- I use boneless skinless thighs or drum fillets. Breasts would be fine, too. Just make sure they are cooked through and piping hot and bake for longer if necessary.
- Read the post above for more tips and advice.