One-pan Spanish chicken
Serves: 4
Prep time: 15 minsTotal time: 
Photograph by Richard Jung
One-pan Spanish chicken
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
715Kcal
Fat
29gr
Saturates
9gr
Carbs
55gr
Sugars
15gr
Fibre
16gr
Protein
57gr
Salt
1.7gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 x 580g jar judión butter beans, drained, or 2 x 410g tins cannellini beans
- 2 medium sweet potatoes, peeled, halved lengthways and cut into large chunks
- 3 red peppers, deseeded and cut into large chunks
- 1 x 250g pack ready-to-cook mini chorizo, halved
- 1 garlic bulb, loose papery skin removed but left whole
- 200ml chicken stock
- juice of 1 large orange, plus a few wedges (optional)
- 2 tsp sweet smoked paprika
- 8 bone-in chicken thighs
- sea salt
- 1 tbsp olive oil, plus a little extra
- a handful of sage leaves
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Arrange the beans, sweet potatoes, peppers, chorizo and garlic in a large roasting tin about 30 x 42cm.
- Mix the stock, orange juice and 1 teaspoon of the smoked paprika. Pour into the tin and toss with the vegetables.
- Put the chicken thighs on top of the vegetables to ensure they crisp up while cooking. Sprinkle with a little sea salt.
- Roast for 40 minutes. Mix the oil with the rest of the smoked paprika.
- After 40 minutes, brush the chicken with the smoked paprika oil and add the orange wedges, if using, to the tin. Dip the sage leaves in a little oil and scatter over. Roast for a further 10 minutes.
