Smoky Paprika Chicken and Chorizo Tray Bake with Butter Beans
Chicken thighs and chorizo roast together with peppers and butter beans, all seasoned with smoked paprika and finished under the broiler for a charred, juicy edge. A one-pan high-protein dinner.
- Total
- 72 min
- Prep 15 · Cook 52 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Resting meat
- Savory
- Oven
- One pan
Instructions
-
Heat the oven to 220°C (200°C fan). Pat the 800 g chicken dry with paper towel. Cut the 2 peppers into 2 cm pieces and slice the 150 g chorizo into 1 cm rounds. Drain the 400 g butter beans thoroughly.
~15 min
Drying the chicken skin removes surface moisture so it can crisp and brown instead of steaming in the oven.
-
In a bowl, rub the chicken with 1 tbsp olive oil, 1 tsp paprika, 0.5 tsp salt and 0.25 tsp black pepper until evenly coated.
~5 min
Coating the chicken in oil and spices now lets the seasoning penetrate and helps the skin brown evenly.
Dry the chicken skin well before rubbing with oil and paprika; any surface moisture steams instead of browning, so the skin stays pale rather than charred.
-
Toss the peppers, chorizo and butter beans in the roasting pan with the remaining 1 tbsp olive oil, 1 tsp paprika and 0.25 tsp black pepper. Nestle the chicken pieces among the vegetables, skin side up.
~5 min
Nesting the chicken skin-side up exposes it to direct heat, promoting crisp skin and rendering fat.
-
Roast uncovered for 35 minutes, until the chicken reaches 74°C (165°F) in the thickest part and the peppers are tender. The chorizo will release its oil and colour the beans.
~35 min
Roasting uncovered allows moisture to evaporate, concentrating flavors and browning the chicken and vegetables.
Roasting Roast uncovered at high heat for even browning; ensure chicken reaches 74°C without drying out.
-
Switch the oven to broil (top heat) and cook for 5 to 7 minutes, until the chicken skin and pepper edges are charred in spots and the chorizo is crisp at the edges. Watch closely so the paprika does not burn.
~7 min
Broiling applies intense top heat to char the skin and pepper edges quickly without overcooking the interior.
-
Remove the pan from the oven and let it rest for 5 minutes so the juices settle. Spoon the pan juices over the beans and serve straight from the pan.
~5 min
Resting lets the chicken's juices redistribute so they don't run out when cut, keeping the meat moist.
Resting meat Let the chicken rest for 5 minutes before serving so juices redistribute and the meat stays moist.