“I love a one pan dinner – and my boys love it even more, since they are the ones that do the washing up,” writes Julie Goodwin. “This Spanish chicken and potatoes dinner only takes a few minutes to prepare before you get to throw it in the oven to do its thing. It’s robust and delicious. And the best part? It can be served to the table in the pan for everyone to help themselves.”

Ingredients

1 large red capsicum, quartered, seeded and pith removed

4 ripe medium truss tomatoes (or half a can of tomatoes)

1 large brown onion, peeled and quartered

4 cloves garlic, peeled

½ bunch coriander, thoroughly washed

1 chorizo, cut into halves lengthwise then 1cm chunks

¼ cup extra virgin olive oil

½ cup pitted kalamata olives

2 teaspoons salt

½ teaspoon ground black pepper

2 tablespoons smoked paprika

1kg baby potatoes, sliced 1cm thick

6 chicken thigh cutlets, excess fat trimmed

1 lemon, cut into wedges

Salad, for serving

Method

Preheat the oven to 190°C fan-forced.

Place the capsicum, tomatoes, onion, garlic, and the roots and stems of the coriander into a blender or food processor and process until smooth.

Chopping the ingredients for Julie Goodwin’s Spanish chicken tray bake

Place a large chef’s pan with oven-proof handle over medium-high heat. Sauté the chorizo until golden. Add half of the olive oil and the pureed vegetable mixture and stir until the mixture comes to the boil and reduces slightly. Add the olives, half of the salt, pepper and half the paprika. Cook until the mixture is rich and thickened. Remove the pan from the heat.

Place the potato slices into the pan and turn them to coat with the sauce. Nestle the chicken pieces skin-side up around the pan. Drizzle the entire dish with the remaining oil, and sprinkle the skin of the chicken with the rest of the salt and paprika.

Julie Goodwin’s Spanish chicken tray bake cooking step, chicken thigh cutlets being placed into casserole dish

Place the pan into the oven and bake for 45-50 minutes, or until the skin of the chicken brown and crisp, and the potatoes cooked through.

Remove the pan from the oven and scatter the coriander leaves over the top and place the lemon wedges around the sides. Serve to the table in the pan allowing everyone to help themselves. Serve with a crisp green salad, if you like.

How to make this Spanish chicken recipe

Can you make this recipe with more chicken?

I have nominated six chicken thighs, if you have very hungry people you can increase this to eight. Any more than eight and you’ll need to bulk up the sauce and potatoes and use a heavy-based baking dish instead.