Chicken, chorizo and New potatoes tray roast

This healthy one tray roast makes it super easy to cook a roast dinner any day of the week.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

15 minutes

COOKING TIME

1 Hour

SERVES

Serves 4

Ingredients

500g New/Baby Potatoes
8 boneless and skinless chicken thighs
100g cooking chorizo, sliced
1 large red onion, cut into wedges
8 garlic cloves, peeled and roughly chopped
1 courgette, chopped into slices
100g cherry tomatoes
1tsp paprika
1 bulb fennel, sliced lengthways
1 tbsp olive oil
Salt and black pepper to season
Juice of a lemon

Method

Preheat the oven to 220˚C / Fan 200˚C / Gas 7.

Give the potatoes a wash, cut any large ones in half then simmer gently in salted water for 8 - 10 minutes until tender. Drain the water off

Place the chicken, fennel and potatoes in a large ovenproof dish, drizzle with olive oil, sprinkle the paprika over the chicken, season and pop in the oven for 15 minutes.

Take the dish out the oven. Add the chorizo, tomatoes, courgette, garlic and red onion to the dish and pop back in the oven for a further half an hour, until everything is cooked through.

Drizzle with lemon juice and serve.

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