Try our Spanish chicken traybake, then check out our chicken traybake, healthy sausage traybake, chicken cacciatore and more traybake recipes.


  • 400g new potatoes, halved
  • 3 tbsp runny honey
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp sweet smoked paprika (pimentón), (see cook's notes)
  • 4-6 whole chicken thighs
  • 3 red peppers, sliced
  • 50g pitted green olives, quartered
  • a small bunch flat-leaf parsley, chopped
  • green salad, to serve


  • STEP 1

    Boil the potatoes in salted water for 10 minutes until just tender. Drain well.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Whisk together the honey, oil, vinegar and paprika with some seasoning, and pour over the chicken thighs, peppers and potatoes in a roasting tin. Roast for 40 minutes, stirring halfway, until the chicken is cooked through and the potatoes are golden and crisp – add a splash of water if the sauce is starting to catch on the bottom of the tray.

  • STEP 3

    Stir the olives and parsley through the traybake, and serve with a green salad.

Cooks' notes

Smoked paprika is known as pimentón in Spain, and is widely used in Spanish cooking. This vivid red spice is very different to Hungarian paprika in both look and flavour. To make pimentón, red peppers are dried over wood smoke, then ground into a smoky, earthy spice. It comes either picante (hot and spicy) or dulce (mellow and sweet). The finest Spanish pimentón has DOP status – check the packaging when buying.

Head here for more ideas with paprika

Cumin, orange and paprika chicken


Anna Glover profile
Anna GloverSenior food editor

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