I love a meal that can be made in a single pot or tray, and this Spanish Chicken Traybake with Potatoes and Olives (known simply as Spanish Chicken in our household) fits that brief perfectly. The whole dish cooks in the oven whilst I do something else, and requires nothing more than a simple salad on the side to make a complete meal. This is one of those dishes that is so simple it seems a stretch to call it a recipe.
Whilst this is a traybake, I prefer to sit the chicken on a rack over the potatoes. This allows the chicken juices to drip down over the potatoes, seasoning them as they cook. The rack also allows the underside of the chicken to brown. However a rack is not necessary for the success of this dish, so don't stress if you don't have one. Prior to finding the perfect rack I would just sit the chicken pieces directly on the potatoes.
I use a mix of sweet and hot smoked paprika when seasoning the chicken. This enables me to control the level of heat from the hot paprika, which I moderate in deference to The Princess (which also moderates the complaints). If spicy heat is not your thing, only use the sweet paprika. Both sweet (dulce) and hot (picante) smoked paprika are readily available, and I have seen them for sale in most supermarkets. If you cannot locate them, use normal paprika and add a touch of chipotle chilli powder for heat.
Areas with a thicker application of smoked paprika will darken as the chicken roasts. Rest assured the chicken itself is not burnt, and the skin still tastes delicious.
I have written the recipe to serve two people, however it is very easy to scale up according to the number of people you are feeding. I have even cooked it just for myself one (rare) night when I found myself alone. I like to serve it with nothing more than a crispy green salad or some steamed greens. Best of all, I like that there is only one tray to wash.
Spanish Chicken Traybake with Potatoes and Olives
Author: Tania @ The Cook's Pyjamas
- 2 large potatoes, peeled
- ¼ cup pitted black olives
- 2 Chicken Marylands (drumstick & thigh)
- 1 teaspoon sweet smoked paprika
- ½ 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.
P.S. Looking for a quick roast chicken recipe? You may also like my Easy Weeknight Roast Chicken.
