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Chicken & chorizo traybake

Chicken & chorizo traybake

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A star rating of 4.8 out of 5.76 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal489
fat30g
saturates9g
carbs23g
sugars6g
fibre3g
protein30g
low insalt0.8g
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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

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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Overall rating

A star rating of 4.8 out of 5.76 ratings
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