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Book Call Prospectus Apply Now

Spanish Chicken Traybake

caption

No caption available

image credits

No credits available

FOOD TYPE

MAIN

TAGS

CHICKENSPANISHTRAYBAKE

RECIPE CREATOR

Suzanne
Mulholland

AUTHOR

Unknown
Author

PUBLISHED

18 February 2025

SUITABLE FOR

CONTAINS ALLERGENS

USES

NOT SPECIFIED

SERVES

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?

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.
?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