Pans For Spanish Chicken

Our answer

Nigella's Spanish Chicken With Chorizo And Potatoes (from KITCHEN) is a traybake that is cooked in shallow roasting pans. You only need to add a crisp salad to make a complete meal.

The pans are not covered during cooking and the pans should also not have sides that are too deep. The direct heat is important as it will help to crisp up the potatoes and the chicken skin. The chicken and chorizo should let out enough oils and juices for the potatoes roast in, but if the pan looks a bit dry then you can add a little extra olive oil.