Spanish Chorizo & Potato Tray Bake

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Serves 4 · Ready in 75 min

A bold, flavour-packed tray bake with crispy potatoes, smoky chorizo, and roasted veggies, finished with olives, herbs, and a fresh hit of lemon.

Recipe

Serves 4 · Total 75m

Ingredients

• 700g potatoes, halved (or quartered if large)
• 2 red capsicums, cut into large wedges
• 1 red onion, cut into wedges
• 200g cherry tomatoes
• 120g hot/spicy chorizo, sliced
• 1 × 400g tin chickpeas, drained & rinsed
• 3 garlic cloves, smashed & peeled
• 2 tsp smoked paprika
• 1 tsp dried oregano
• Extra virgin olive oil, for generous drizzling
• 4-5 anchovy fillets, finely chopped
• 1 red chilli, finely chopped
• 1 tbsp capers, drained
• ½ cup pitted black olives
• Zest of 1 lemon + squeeze of juice
• Sea salt and black pepper
• Flat-leaf parsley, chopped, to serve

Method

1. Preheat oven to 200°C (fan). Line a large baking tray with baking paper.
2. Combine the potatoes, capsicums, onion and chickpeas in a large bowl. Drizzle generously with extra virgin olive oil and add smoked paprika, oregano, garlic, sea salt and pepper. Toss well to coat and spread out onto lined baking tray.
3. In a small bowl, mix chopped anchovies and capers with 1 tablespoon extra virgin olive oil. Drizzle over the tray.
4. Scatter the chorizo slices evenly over the tray — they’ll crisp and release flavour into the veg. Scatter with the chopped chilli.
5. Bake for 45 minutes, then turn the veg. Add the black olives, cherry tomatoes and return to the oven for another 10–15 minutes, or until the potatoes are crisp-edged and the peppers and tomatoes are caramelised.
6. Remove from the oven and grate over lemon zest, add a squeeze of juice, and scatter with parsley.