Recipe: Chilli, chicken and chorizo traybake


By Edward Hayden

Serves 4

Time 50mins


You will need

8 chicken thighs

6 cloves of garlic

2 medium red onions, chopped into wedges

1 ½ mixed peppers, diced into chunks

6 potatoes, cut into small chunks

12 cherry tomatoes

½ tsp dried chilli flakes

Thyme sprigs

2 tbsp rapeseed oil

150g/5oz chorizo, sliced into thick slices

To serve

Chopped parsley

You will need

1. Preheat the oven to 190C/375F/Gas Mark 5.

2. Heat a large pan with a little oil and cook the chicken thighs, skin side down, until they are golden brown.

3. Transfer to a large flat baking tray lined with parchment paper. Next, very simply, just scatter the red onions, potatoes, peppers, cherry tomatoes and garlic around the chicken pieces along with the broken thyme sprigs.

4. Sprinkle with the chilli flakes and drizzle with the remaining oil and bake in a preheated oven for approximately 45-50 minutes or until the chicken is tender. Approximately 15 minutes before the chicken is cooked add in the sliced chorizo. Serve with some chunky bread and a large green salad.