Edward’s Chilli, Chicken & Chorizo Traybake
Tue, 17 April 2018
Perfect for al fresco dining on a warm summers evening-the beauty of this dish is that there is very little wash up generated and only one thing to keep an eye on in the oven!
5 Main Ingredients:
8 chicken thighs
2 medium red onions-chopped into wedges
6 potatoes-cut into small chunks
12 cherry tomatoes
5oz/150g chorizo-sliced into thick slices
2 tablespoons rapeseed oil
½ teaspoon dried chilli flakes
6 cloves of garlic
Preheat the oven to 190C/375F/Gas Mark 5
Heat a large pan with a little oil and cook the chicken thighs, skin side down, until they are golden brown.
Transfer to a large flat baking tray lined with parchment paper.
Next, very simply, just scatter the red onions, potatoes, cherry tomatoes and garlic around the chicken pieces
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.
About ½ way during the cooking process add in the chorizo chunks.
Serve with some chunky bread and a large green salad