I love a traybake, they’re fab as you only need ONE tray to cook a whole dinner! Also, this dish has less prep, giving you more time for other things in the evening!

This Spanish-style roasted chicken is marinated in a beautifully flavoursome spice mix with peppers, chorizo and potato wedges, creating a super easy, bung it in the oven dinner! Easy!

Recipe (serves 2)

2 chicken thighs and 2 drumsticks (I use 2 leg quarters, then cut in two), with slits cut in the flesh

100g of chorizo, paper skin removed and cut into chunky slices

2 red onions, peeled, root left on and each onion cut into 4 wedges

4 potatoes, cut into wedges (not too thick!)

1 red pepper, de-seeded and cut into slices

2 tomatoes, cut into wedges

1 tsp smoked paprika

1 tsp cayenne pepper

1 tsp oregano

1/2 tsp chilli flakes

1/4 tsp dried thyme (use more if you want, I just don’t like this too strong)

1 tsp ground black pepper

1/2 tsp salt

1/2 tbsp tomato puree

1 tbsp honey

juice of half a lemon

2 tbsp olive oil

Pre-heat your oven to 180C

In a large bowl, mix together the paprika, cayenne pepper, oregano, chilli flakes, dried thyme, black pepper, salt, tomato puree, honey, lemon and olive oil.

Add in the chicken pieces, potato wedges, red pepper, onions and chorizo and mix well until all coated with the spice mix.

Tip it all out onto a large baking tray and spread out the veggies, putting the chicken pieces on top.

Bake for 1 hour, giving the veggies a gentle turn over half way through. For the last ten minutes, chuck on your tomato wedges, bang up your heat to full whack and cook to crisp and brown up the chicken and potato wedges.

Serve on the baking tray for people to help themselves. Delicious!