Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Chicken & chorizo traybake

Contains pork – recipe is for non-Muslims only
Gutsy Mediterranean flavours make this spin on roast chicken and chips a really satisfying midweek supper

  • Prep: 10 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 489
  • Carbohydrates 23
  • Saturated Fat 9
  • Sugar 6
  • Protein 30
  • Fat 30
  • Fibre 3
  • Salt 0.8

Nutrition per serving

  • Calories 489
  • Carbohydrates 23
  • Saturated Fat 9
  • Sugar 6
  • Protein 30
  • Fat 30
  • Fibre 3
  • Salt 0.8

Ingredients

  • 140g cooking chorizo
  • 2 red onions, cut into wedges
  • 4 garlic cloves, left whole
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 4 medium potatoes, unpeeled and cut into wedges
  • 2 rosemary sprigs
  • 2 tbsp olive oil

Tip

Use up leftover chorizo
Spanish chorizo tortilla for 4: Fry 100g chorizo slices, 1 diced red pepper and 1 cubed potato in a large frying pan. Add 6 beaten eggs and cook for 10 mins until set on the bottom. Cook under the grill for a further 5 mins until the top is golden. Serve hot or cold, cut into wedges.

Method

  1. Heat oven to 220C/200C fan/gas 7. Cut the chorizo into slices the thickness of a pound coin. Put the onion and garlic in the bottom of a large roasting tin. Scatter over the chorizo, then add the chicken pieces, potato, rosemary and a couple of grinds of black pepper. Drizzle with olive oil, then bake for 45 mins.

  2. Halfway through the cooking time, give everything a good baste in the chorizo juices.

Suggested recipes from this collection...