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

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 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

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.