Chicken & Chorizo Tray Bake
Served straight from the tray, the chicken glossy with paprika-stained chorizo oil, lemon juice cutting through and parsley scattered over potatoes catching gold at every edge.
Ingredients
Serves 2- 4boneless skinless chicken thighs
- 300 gbaby new potatoes, halved
- 1red pepper, chunked
- salt and pepper
- 1red onion, cut into wedges
- 1 tspsmoked paprika
- 1 tbspolive oil
- 100 gchorizo, sliced into coins
- 1lemon, halved
- 10 gflat-leaf parsley, chopped (optional)
Method
- Heat the oven to 220°C fan. While it comes up, pat the chicken thighs dry with kitchen paper.
- Toss the potatoes, pepper, onion and chorizo with the olive oil, smoked paprika, salt and pepper on a large tray. Spread in a single layer and roast for 10 minutes to give the potatoes a head start.
- Season the skinless chicken thighs and nestle them among the vegetables, with their smooth side uppermost.
- Roast for 22–25 minutes, until the chicken reads 75°C for 30 seconds at the thickest part and the tops are lightly bronzed, the potatoes are golden and slip off the point of a knife, and the chorizo coins have curled at the edges with their rust-orange oil pooling into the tray.
- Pull the tray out and squeeze the lemon halves generously over everything; the acid cuts straight through the chorizo fat and lifts the paprika.
- Scatter over the optional parsley if using and serve with the pan juices.
Per serving
- kcal
- 732
- protein
- 60.1g
- fibre
- 7.3g
- carbs
- 41.5g
- fat
- 35.7g
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