Chicken and Chorizo Traybake (HC)
Ingredients
- 160g baby potatoes, halved
- ½ red onion, cut into wedges
- ½ red pepper, cut into chunks
- 1-2 tomatoes, quartered
- 1 tsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp oregano
- Black pepper to taste
- ½ tin chopped tomatoes
- 1 chicken thigh (or chicken fillet)
- 15g chorizo, diced
- 30g cheese, grated (optional)
- 1 tbsp fresh parsley, chopped (optional)
Instructions
Preheat the oven to 180°C.
In a large bowl, add the baby potatoes, onion, red pepper and tomatoes. Drizzle with half of the olive oil, then add ½ tsp garlic, ½ tsp paprika, ½ tsp oregano and season with black pepper. Add the chopped tomatoes and mix well until everything is evenly coated.
Transfer the vegetables to a large oven tray with high sides and spread them out evenly.
Roast in the oven for 20 minutes.
While the vegetables are roasting, place the chicken fillet in the same bowl. Add the remaining olive oil and spices, then mix well to coat. Cover and place in the fridge until ready to use.
After 20 minutes, remove the tray from the oven. Add the chicken thigh or fillet and chorizo on top of the vegetables. Return to the oven and cook for a further 20–25 minutes, or until the chicken is cooked through and the vegetables are browned and soft.
A few minutes before serving, sprinkle over the grated cheese and return to the oven until melted.
Serve with a sprinkle of fresh parsley.
Batch Cooking Tip: This recipe is perfect for batch cooking! Simply scale up the potatoes, vegetables, chorizo, and chicken based on the number of portions you need.
For the spices and stock, increase gradually and adjust to taste - it’s easier to add more than take it away.