Chicken & chorizo traybake
By Good Food
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
Nutrition per serving
- kcal 489
- fat 30g
- saturates 9g
- carbs 23g
- sugars 6g
- fibre 3g
- protein 30g
- salt 0.8g
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 chorizoSpanish 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
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.
Halfway through the cooking time, give everything a good baste in the chorizo juices.