Spanish Style Chicken Tray Bake with Macadamia Ajo Blanco
by
ALASTAIR MCLEOD
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Yield 4
Prep time
20 MinCook time
45 MinTotal time
1 H & 5 MSpanish Style Chicken Tray Bake with Macadamia Ajo Blanco
This Spanish-Style Chicken Tray Bake is a one-pan wonder packed with bold flavors! Juicy roasted chicken meets smoky chorizo, golden potatoes, and sweet piquillo peppers, all infused with saffron and sherry vinegar. Topped off with a creamy Macadamia Ajo Blanco, this dish delivers a perfect balance of crunch, zest, and richness—effortless, hearty, and absolutely delicious!
Ingredients
- 2kg chicken, cut into pieces
- 2 chorizo sausage, thickly sliced
- 3 large potatoes, cut into wedges
- 1 large onion, cut into wedges
- 1 head garlic, halved
- Generous pinch saffron
- 1 jar roasted capsicum, ideally piquillo peppers
- 140g pitted black olives
- 4 tbs EVOO
- 1 tbs sherry vinegar
- 1 small bunch flat leaf parsley, picked and chopped
- 1 lemon, cut into wedges
Macadamia ajo blanco
- 75g sourdough (no crust weight)
- 1 large clove garlic
- 180g macadamia, toasted
- 75ml EVOO
- 50ml sherry vinegar
- Sea salt and freshly milled pepper
- Parsley
Instructions
Tray Bake
- Preheat oven 180C.
- Remove the wings and place them directly into the tray. Next, detach the legs, thighs, and drumsticks. Finally, divide the remaining breast into three separate sections.
- Grease a large baking tray or ceramic dish.
- Cut the potatoes into large, thick wedges and add them to the tray with the chicken.
- Slice the onions into wedges and add them to the tray as well, ensuring they are evenly distributed around the chicken.
- Add the garlic to the tray for extra flavour, scattering them throughout.
- Crumble over the saffron, add the capsicums
- Slice the chorizo into thick slices and add to the tray bake and scatter the olives.
- Drizzle with half the olive oil and bake for 45 minutes at 180 degrees or until golden-brown and cooked.
- Remove from oven, drizzle with sherry vinegar, scatter with parsley season.
- Serve with lemon and ajo blanco.
Macadamia ajo blanco
- Cover bread with water and leave for 30 minutes.
- Squeeze out excess water and blitz with Braun Chopper with everything else and 200ml water.
- Lightly moisten the sourdough with water, just enough to soften the bread.
- Toast the macadamia nuts in the oven at 160 degrees for 6-7 minutes until golden and fragrant.
- Place the softened bread, garlic, toasted macadamia nuts, 2 ½ tablespoons of sherry vinegar, and less than a cup (200 ml) of water into a hand blender. Add the extra virgin olive oil, sea salt, and freshly ground black pepper, then blend until smooth.
- Take a handful of parsley, add it to the chopper, and blend until finely chopped.