Chicken And Chorizo Traybake
This Mediterranean-inspired chicken traybake will quickly become a family favourite, as everything roasts together for a simple, hassle-free supper. As the chorizo cooks, it exudes a delightful spicy, smoky oil that, when coupled with a drop of honey, creates a wonderfully sticky marinade for the chicken.
Yield: 4
Materials
For the Spice Rub:
- 2 tsp Sweet Smoked Paprika
- 2 tsp Dried Oregano
- 1 tsp Ground Coriander
- 0.5 tsp Ground Nutmeg
- 2 tsp Sea Salt
- Good grind of Black Pepper
- 4 Garlic Cloves - Grated
- 1 tbsp Olive Oil
- 2 Skin on Bone-in Chicken Thighs
- 2 Skin on Bone-in Chicken Drumsticks
- 8 Mini Cooking Chorizo
- 2 Skin On Baking Potatoes - cut into 1 inch cubes
- 6 Shallots - peeled and halved
- 12 Cherry Tomatoes
- 1 tsp Olive Oil
- Salt and Pepper
- 1 tbsp Flat Leaf Parsley - finely chopped
Instructions
- Mix all the Spice Rub ingredients together and add to a large bowl or food bag. Score cuts into the Chicken, add to the spices and rub all over to coat well.
- Add the potatoes too and leave for a couple of hours or overnight to marinate. Preheat your oven to 200°C / 180°C Fan.
- Put a large oven proof frying pan on a medium-high heat and add 1 tsp Olive Oil. Sear the marinated Chicken to crisp the skin then remove to a plate.
- Lower the heat and add the Potatoes, Shallots and Chorizo and mix everything well. Remove from the heat.
- Arrange everything in one layer, lightly season, then add the chicken back in amongst the other ingredients and transfer to the oven to roast for 30 mins.
- Remove from the oven, give the potatoes and chorizo a turn then add the whole Cherry Tomatoes and roast for another 30 mins until everything is golden and chicken skin crisp.
- Sprinkle with the parsley and serve with a green salad or steamed veg.