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Spanish Chicken Traybake

Spanish Chicken Traybake
caption
Spanish Chicken Traybake
image credits
No credits available
FOOD TYPE
MAIN
TAGS
CHICKENSPANISHTRAYBAKE
RECIPE CREATOR
Unknown Creator
AUTHOR
Unknown Author
PUBLISHED
18 February 2025
SHARE
SUITABLE FOR
CONTAINS ALLERGENS
USES
NOT SPECIFIED
SERVES
Not specified
PREP TIME
0 Min
COOK TIME
0 Min

Credit: Extracted from Batch Lady Cooking on a Budget by Suzanne Mulholland, published by Harper Collins UK. 

Suzanne Mulholland is a family-cooking expert and author of The Batch Lady books. 

Suzanne says: “This is a super easy grab and cook bag, simply add all the ingredients, mix and freeze flat ready to grab out and cook whenever you need!” 

 

Serves 4 

Prep time: 5 minutes
Cook time: 45 minutes 

Ingredients? 

  • 8 chicken drumsticks
  • 2 red onions
  • 2 teaspoons frozen chopped garlic
  • 2 teaspoons smoked paprika?
  • 2 teaspoons dried oregano?
  • 8 new potatoes, halved?
  • 1 red pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced?
  • 1 courgette, diced into chunks?
  • Salt and pepper? 

Method? 

  1. Add the potato halves to a saucepan, cover with cold water and bring to the boil. Boil for 5 minutes, drain and leave to cool. 

  2. ?Add the rest of the ingredients along with the cooled potatoes to a large, labelled freezer bag. 

To cook/serve: 

Add everything to a large tray and drizzle with oil, season well and place in the oven for 45 minutes at 180°C/350°F/Gas mark 4. 

To freeze: Place the freezer bag in the freezer making sure it is frozen flat. 

To cook: Remove from the freezer and leave to defrost completely. Once defrosted, pour out onto a baking tray drizzle with oil, season and place in the oven at 180°C/350°F/Gas mark 4 for 45 minutes until everything is golden brown and yummy.? 

New: The Batch Lady Rapid Dinners by Suzanne Mulholland, published by Penguin Random House, is out now. 

Follow The Batch Lady on @thebatchlady  and Facebook 

Discover more healthy and delicious recipes here.

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