Serves 12
50 min
Chicken & Chorizo Traybake
Recipe GLPR1917fc5a260d60
A vibrant one-pan roasted dish combining tender chicken thighs and drumsticks with spiced chorizo, roasted root vegetables, and aromatic herbs. The chorizo releases its flavorful oils as everything cooks together, creating a savory, well-seasoned traybake perfect for feeding a crowd.
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Ingredients
140 g Cooking chorizo
2 Red onions
4 Garlic cloves
4 Chicken thighs
4 Chicken drumsticks
4 Medium potatoes
2 Fresh rosemary sprigs
2 tbsp Olive oil
Black pepper
Directions
Preheat your oven to 220°C (200°C with fan assist, or gas mark 7). Slice the chorizo into rounds approximately the thickness of a coin. Cut the red onions into wedges and leave the garlic cloves unpeeled. Cut the potatoes into chunky wedges, keeping the skin on.
Arrange the onion wedges and whole garlic cloves in a large roasting tin to form the base. Scatter the chorizo slices over the onions and garlic.
Add the chicken thighs and drumsticks to the tin, nestling them among the chorizo and vegetables. Tuck the potato wedges around everything, and add the rosemary sprigs. Season generously with freshly ground black pepper.
Drizzle the olive oil evenly over the entire contents of the tin. Place in the preheated oven and roast for 45 minutes.
Halfway through cooking (at 22–23 minutes), remove the tin from the oven. Using a spoon, baste all the ingredients generously with the flavorful juices and rendered oils from the chorizo that have accumulated in the bottom of the tin. Return to the oven to finish cooking.
The chicken is ready when the thighs and drumsticks reach an internal temperature of 165°F (74°C) at the thickest part, away from the bone. The skin should be golden brown and the potatoes tender and lightly caramelized at the edges.
