Organic Chicken Chorizo Traybake Recipe

 

 

A super simple supper great for midweek, simple toss together the ingredients and pop into the oven. Just half an hour later and you’ve got a delicious meal packed with veggies and great tasting, organic meat.

 

Serves 2

Cooking time: 30 plus 5 minutes prep

 

 

Ingredients

2 organic chicken breast fillets (450g), preferably skin on

100g chorizo, cut into large chunks

1 red onion

1 red pepper

1 yellow pepper

100g cherry vine tomatoes

2 garlic cloves

1 lemon, cut into wedges

1 tbsp olive oil

2 sprigs fresh thyme

1 tbsp honey

 

Method

 

1. Preheat your oven to 200°C/180°C fan/Gas mark 6.
2. In a large non-stick roasting pan, scatter the onion, peppers, thyme, lemon and garlic and add the chicken breasts. Drizzle over the olive oil and season. Bake for 15 minutes.
3. Add the chorizo, cherry tomatoes and drizzle over the honey. Give the garlic cloves a squeeze and toss the veg to coat in the juices. Turn the oven up to 230°C/210°C fan/Gas mark 8 and cook for a further 10-15 minutes until the chicken is cooked through and the veg is tender and golden.
4. If the chicken needs crisping up, remove from the pan and place on a tray under a hot grill. Keep an eye on it as it should only take a minute or two to go golden and satisfyingly crispy!
5. Discard the thyme stems and the garlic skins. Serve the veg with the chicken on top and drizzle over any veg juices from the pan.