
By Deborah
Chicken tray bake with Chorizo, tomato & red pepper
4 steps
Prep:10minCook:45min
Updated at: Thu, 17 Aug 2023 12:36:34 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories861.8 kcal (43%)
Total Fat56.2 g (80%)
Carbs34 g (13%)
Sugars13.5 g (15%)
Protein54 g (108%)
Sodium974 mg (49%)
Fiber11.2 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2onions
quartered
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2red peppers
seeds removed, quartered
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1yellow pepper
seeds removed, quartered

8tomatoes
large, preferably on the vine

80gchorizo
sliced
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400gtin cannellini beans
drained and rinsed

4garlic cloves
bashed
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2 sprigsfresh rosemary
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8chicken thighs
skin-on, bone-in

2 Tbspolive oil

1 tspsea salt flakes

freshly ground black pepper
Instructions
Step 1
Preheat the oven to 200C/180C Fan/Gas 6.
Step 2
Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting tin (you may choose to use two tins). Top with the chicken, then drizzle with the oil.
Step 3
Scatter with the salt and a big pinch of pepper. Roast for 1 hour, or until the chicken is cooked through and the skin is golden brown. To check if the chicken is cooked, pierce the thickest part with a skewer; the juices should run clear. If there is any sign of pink, return the bake to the oven until the chicken is cooked.
Step 4
Leave the chicken to rest for 10 minutes, then serve with the vegetables.
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Notes
5 liked
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Delicious
Easy
Go-to
Makes leftovers
One-dish