Chicken Potato & Chorizo Tray Bake
Every time I post a chicken tray bake I’m astonished at how popular it is on my social media channels. A few weeks ago I posted a Thai Chicken tray bake and so many of you tried it and reported back saying you loved it which was fantastic. So time for another one! This week I’ve gone for a Spanish vibe and it really couldn’t be more simple. Who’s going to try this?
Serves 3-4
INGREDIENTS
8-10 Chicken Thighs
10 slices of cooking chorizo
1 onion cut into 8 wedges
5 garlic cloves (skin on)
1 pepper
10 asparagus tips
2 tablespoons smoked paprika
8-10 new potatoes sliced into quarters lengthways
METHOD
Add the potatoes, 1 tablespoon smoked paprika, olive oil and salt and pepper to a large roasting pan. Toss and roast at 210 degrees for 15 minutes. Add everything else to the pan (chicken skin side up) except the asparagus. Roast for 30 minutes, now add the asparagus and roast for another 10 minutes. That’s it!
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