Chicken & chorizo traybake

Chicken & chorizo traybake

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(21 ratings)

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Cooking time

Prep: 10 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

Gutsy Mediterranean flavours make this spin on roast chicken and chips a really satisfying midweek supper

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
489
protein
30g
carbs
23g
fat
30g
saturates
9g
fibre
3g
sugar
6g
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

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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.

Recipe from Good Food magazine, February 2012

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Comments

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ishouldbeeating's picture
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Delicious. Added red pepper and green olives as per suggestions and used quartered new potatoes. Still took longer than suggested time in oven. Girls (2 & 4) loved it although we left out the chorizo from theirs as I'd chosen a very spicy chorizo!

kathy535's picture

It won't let me rate the recipe, but I'd give this 4 stars. I followed the advice to par boil the potatoes first and cooked for about 60mins. Very tasty. Next time I shall add slightly more onion plus a red pepper.

janeayl's picture
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Took a while to prepare but was DELICIOUS! Is now a regular - easy to cook more for a crowd.

kisahmelati's picture
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This was very easy to throw together- will definitely make again. Saw some of the earlier comments and make some adjustments. Parboiled the potatoes and used dry oregano mixed in with a tbsp of olive oil to brush over the chicken. Cooked for an hour- turned out fab!

kaykaiser's picture

Very easy one pot dish - I spread the chicken pieces with chipotle paste to give an extra kick.

10toska50's picture

Love this dish. Cut the potatoes smaller and they will cook in time, also make sure the chorizo is under the pots and chicken, then it wont burn!! I will add some peppers next time, sound good.

elizabethannehooper's picture

Definitely par boil the potatoes or cut more thinly than usual wedges as the chorizo can 'catch' a bit if you need to cook the dish for longer due to chunky potatoes. Tasty, filling and family friendly.

heatherkeen's picture

This is a delicious quick & easy mid week meal. I have made this a good hour & a half ahead of time, covered with foil and cooked on a lower heat, towards the end remove foil to crisp up! That way every thing cooks nicely with the required crisping up at the end! Yum yum!

heatherjdw's picture
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Used some of the suggestions above, par-boiled the potatoes for 5mins before putting the dish in. Also added orange zest & some fresh thyme. A must do again recipe. In my oven it actually only took 40mins & that was using thighs & legs. Added olives & green pepper as well, made a very hearty tea-time meal.

pronger1's picture
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very nice dish, i had no rosemary so instead used other herbs and spices!! still turned out very tasty. I cooked for correct time and everything was good apart from the chorizo which partly burnt not a problem though.

vjackman1976's picture
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I made some changes to this recipe based on other reviews. I chopped the potatoes up quite small and put them in 15 mins before the rest of the ingredients. I used chicken breast chopped into chunks and added red pepper and some chopped carrot as well.

The chorizo certainly gives it all a nice flavour but it would have burnt if it had gone in at the beginning. Using oil as well really makes it far too oily. Next time I wouldn't use any- the chorizo provides enough.

pmaskell's picture
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Really tasty supper, although the potatoes did require extra cooking. Next time I will parboil them prior to adding to the rest of the ingredients.

eleanormayo's picture
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I agree with the other comments about the cooking times, they are abit out and it meant that some of my ingredients (particularly the chorizo) were overcooked and the potatoes still weren't crispy enough for my liking.

chelle004's picture

Cooked this for dinner tonight. Very nice!! I added red pepper as suggested by someone else and can't imagine it without it. I used sweet potatoes and again can't imagine using ordinary potatoes now. Will definitely do this dish again.

lorraine66's picture

Made this last Monday,everyone enjoyed it and i will make again,the only down side i found was the cooking time was alot longer than 45 mins,my dish was cooking for almost two hours,and i pre boiled the potatoes.

christinekallend's picture
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My husband and son love this and it has become a firm favourite in our house. Lovely flavours and so easy to do.

karinabeecham's picture
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Easy to prepare, managed to get this meal prepared before leaving for work. On arriving home in the evening, greeted by wonderful aroma, could not wait to tuck in. My husband commented on cooking smell whe. He walked through the door too. I had my oven on timer for cooking for 1hr to include warming of the oven, but still cooked dish for a further 20 mins as we used chicken legs. It was delicious. Added frozen peas for extra colour on plate. The only comment I would make is that there was some grease from the chicken even though I used very little olive oil. But, I will definitely cook again, it was truly yummy!

deelurton1's picture
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Love this recipe I added some chopped carrots to, will try peppers next time...Everyone loves it so easy to prepare.

absabs's picture
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Proper nice innit.

carolron's picture
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The aromas of this dish cooking was heaven, easy to prepare, economical and delicious. Have cooked this twice and it will a recipe that I can use and adapt to incorporate different flavours. You must try!

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