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Chicken and chorizo traybake recipe

68 ratings

This Mediterranean-inspired chicken traybake is sure to become a new family favourite, as everything roasts together for an easy, hassle-free meal. The chorizo releases a lovely spicy, smoky oil as it cooks, which combined with a drizzle of honey, makes a wonderfully sticky marinade for the chicken. See method

Serves 4
5 mins to prepare and 55 mins to cook
695 calories / serving
Gluten-free
Dairy-free

Ingredients

1kg chicken pieces on the bone
175g pack chorizo cooking meatballs, halved
1 red pepper, sliced
2 red onions, cut into wedges
2 sweet potatoes, scrubbed and cut into wedges
10g fresh thyme leaves, plus extra sprigs
2 tbsp olive oil
500g bag spinach
1 tbsp honey

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2900kj
695kcal 35%
Fat
40g 57%
Saturates
11g 56%
Sugars
15g 17%
Salt
2.8g 47%

of the reference intake
Carbohydrate 32.2g Protein 53.6g Fibre 9.1g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken pieces, chorizo, pepper, onions, sweet potatoes and thyme in a roasting tin. Add the oil and some seasoning and toss well. Roast for 45 mins, turning the chicken once.
Wilt the spinach for 3-4 mins in a covered pan. Add to the tin with the honey and mix. Roast for 10 mins until the chicken is cooked through. Serve the traybake with the pan juices poured over.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.