This Chicken & chorizo traybake is the perfect meal for those busy weeknights! It is full of flavor and only takes a few minutes to prepare. Plus, it is a great way to use up any leftover chicken or chorizo that you may have.
Chicken & chorizo traybake
Difficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
45
minutesCalories
489
kcalIngredients
140g cooking chorizo
8 chicken thighs
4 medium potatoes, cut into wedges
2 red onions, cut into wedges
4 garlic cloves,
2 rosemary sprigs
2 tbsp olive oil
Directions
- Preheat oven. 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.
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.
