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Spanish Chicken Traybake

Spanish Chicken Traybake
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FOOD TYPE
MAIN
TAGS
CHICKENSPANISHTRAYBAKE
RECIPE CREATOR
Suzanne
Mulholland
AUTHOR
Unknown
Author
PUBLISHED
18 February 2025
SHARE
SUITABLE FOR
CONTAINS ALLERGENS
USES
NOT SPECIFIED
SERVES
4
PREP TIME
5 min
COOK TIME
45 min

Credit: Extracted from Batch Lady Cooking on a Budget by Suzanne Mulholland, published by Harper Collins UK. 

Suzanne Mulholland is a family-cooking expert and author of The Batch Lady books. 

Suzanne says: “This is a super easy grab and cook bag, simply add all the ingredients, mix and freeze flat ready to grab out and cook whenever you need!” 

 

Serves 4 

Prep time: 5 minutes
Cook time: 45 minutes 

Ingredients? 

  • 8 chicken drumsticks
  • 2 red onions
  • 2 teaspoons frozen chopped garlic
  • 2 teaspoons smoked paprika?
  • 2 teaspoons dried oregano?
  • 8 new potatoes, halved?
  • 1 red pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced?
  • 1 courgette, diced into chunks?
  • Salt and pepper? 

Method? 

  1. Add the potato halves to a saucepan, cover with cold water and bring to the boil. Boil for 5 minutes, drain and leave to cool. 

  2. ?Add the rest of the ingredients along with the cooled potatoes to a large, labelled freezer bag. 

To cook/serve: 

Add everything to a large tray and drizzle with oil, season well and place in the oven for 45 minutes at 180°C/350°F/Gas mark 4. 

To freeze: Place the freezer bag in the freezer making sure it is frozen flat. 

To cook: Remove from the freezer and leave to defrost completely. Once defrosted, pour out onto a baking tray drizzle with oil, season and place in the oven at 180°C/350°F/Gas mark 4 for 45 minutes until everything is golden brown and yummy.? 

New: The Batch Lady Rapid Dinners by Suzanne Mulholland, published by Penguin Random House, is out now. 

Follow The Batch Lady on @thebatchlady  and Facebook 

Discover more healthy and delicious recipes here.

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