Chicken & chorizo traybake
Gutsy Mediterranean flavours make this spin on roast chicken and chips a really satisfying midweek supper
- Prep: 10 mins
Cook: 45 mins
- Serves 4
- Easy
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
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.
Method
-
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.
-
Halfway through the cooking time,
give everything a good baste in the
chorizo juices.
from 999999999999 http://ift.tt/1NivBlD
