A Spanish chicken and chorizo tray will warm you up after a cold winter day.
I love ice skating and playing in the snow with the kids, a rare treat in North Carolina. We were snowed in for about five days in January and I loved taking the kids sledding and then coming in to bowls of Roasted Tomato and Red Pepper Bisque with grilled cheese and hot chocolate. But once it was over I was ready for spring.
I’ve started spring shopping for the kids and dreaming up menus for picnics at the park near out local farmers market, (so we can pick up fresh strawberries on the way home). But right now it’s cold and then warm but consistently rainy and so we’re doing lots of tray bakes.
We love doing tray bakes of all kinds. They are quick cooking, one pan wonders, with endless favor options. Serve them with crusty bread and a simple mixed green salad and you have a great dinner. For us this is the perfect weeknight comfort food.
For this Spanish Chicken and Chorizo Tray I traded out our typical boneless skinless chicken breasts in for bone in chicken thighs and chorizo chicken sausage which are sprinkled with paprika and roasted on a shallow baking tray with potatoes, onion, and bell pepper for an hour.
Simple and flavorful enough to keep my winter blues in check!