Name: Chicken & chorizo traybake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Spanish
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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Chicken & chorizo traybake

Chicken & chorizo traybake

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.8 out of 5.93 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal489
fat30g
saturates9g
carbs23g
sugars6g
fibre3g
protein30g
salt0.8g

low

Method

step 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.
step 2

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

RECIPE TIPS

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.

Recipe from Good Food magazine, February 2012

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A star rating of 4.8 out of 5.93 ratings

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