Chicken and Chorizo tray bake

Name: Chicken and Chorizo tray bake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: European, British, Spanish, Mediterranean
Ingredients: 100g cooking chorizo, sliced; 4 chicken thigh fillets, skinned and halved; 3 leeks, cut into rounds; 1 large or 2 medium courgettes, sliced into rounds; 300g baby new or salad potatoes, halved; 50ml chicken stock or water; 50ml white wine; 4 little gem lettuces, trimmed and halved; 200g broad beans; mint sprigs, few leaves finely chopped; Sea salt; Black pepper

3 steps

Prep:15minCook:50min

Everyone loves a tray bake and this one is no exception. It's so simple to put together, then you just stick it in the oven, and you have a cracking dinner. Chicken chorizo ane always a great combo, and here they are bulked out with loads of lovely veg. You don't need extra oil, as the chorizo provides plenty, plus lots of flavour. We're sure this recipe will become a family favourite.

Updated at: Wed, 16 Aug 2023 23:53:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories375.4 kcal (19%)

Total Fat12.5 g (18%)

Carbs29.9 g (11%)

Sugars4.2 g (5%)

Protein33.5 g (67%)

Sodium576.5 mg (29%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

100gcooking chorizo

sliced

4chicken thigh fillets

large, sliced into rounds

300gbaby new potatoes

or salad, halved

50mlchicken stock

50mlwhite wine

200gbroad beans

few leaves finely chopped

sea salt

black pepper

Instructions

Step 1

Preheat the oven to 2000C/Fan 1800C/Gas 6. Put the chorizo, chicken, leeks, courgettes and potatoes into a large roasting tin and season with salt and pepper. Pour over the chicken stockor water and the white wine, then cover the tin with foil and bake in the oven for 30 minutes.

Step 2

Remove from the oven and take off the foil. Stir well to coat everything in the oil released from the chorizo. Rub the cut side of the little gems on the base of the roasting tin so they pick up some oil, then tuck them in with the other vegetables, cut-side up. Roast, uncovered, for a further 20 minutes until everything has taken on some colourand is tender to the point of a knife.

Step 3

Before the end of the cooking time, cook the broad beans in plenty of boiling water, then toss them with the mint and mix into the roastin tin before serving.