Spanish Chicken Traybake with Potatoes and Olives
The paprika will darken as the chicken skin roasts. Don't panic, this is completely normal. Change the proportion of hot and sweet paprika according to your heat tolerance.
Do not cut the potatoes too thick, as they will not cook in the same time as the chicken.
This recipe serves 2, but is easily scaled up or down.
- 2 large potatoes peeled
- 1/4 cup pitted black olives
- 2 Chicken Marylands drumstick & thigh
- 1 teaspoon sweet smoked paprika
- 1/2 teaspoon hot smoked paprika
- Olive oil
- Salt & pepper
Pre-heat the oven to 200C (180C fan forced).
Slice the potatoes into 2mm thick slices.
Place the potatoes in the bottom of a baking tray.
Add the olives, drizzle over some olive oil and season with salt & pepper.
Toss the olives through the potatoes, then spread the potatoes out in an even layer over the bottom of a tray.
Place the baking tray into the oven whilst you are preparing the chicken.
Rub the chicken with olive oil.
Sprinkle the smoked paprika as evenly as possible over the top and bottom of the chicken pieces.
Season with salt & pepper.
Remove the potatoes from the oven. If using a rack to roast the chicken, place the rack over the potatoes and position the chicken on the rack. If not using a rack, place the chicken directly on top of the potatoes.
Return the tray to the oven and roast for 45 minutes to one hour, or until the chicken is cooked and the potatoes are soft. The chicken is cooked when the juices run clear and the meat has started to pull away from the bone.
Remove from the oven, and serve with a green salad.
If you are concerned that the paprika is darkening too much, cover the chicken lightly with foil.
If the potatoes are not cooked by the time the chicken is done, remove the chicken from the tray and keep it warm whist the potatoes finish cooking.