Joe Wicks’ chicken, chorizo and cauliflower tray bake
Price: £3.18 per serving
- 2tbsp olive oil
- 4 chicken breasts (skin-on)
- 1 cauliflower, florets only (roughly 500g)
- 1 red onion, cut into 12 wedges
- 150g cooking chorizo, cut into 1cm pieces
- 4 sprigs thyme
- 16 cherry tomatoes, on the vine
- 2 large handfuls baby spinach
Preheat your oven to 190C/170C Fan/Gas 5.
When the oven is hot, pour the oil into the roasting tray and slide it into the oven. Leave the tray to heat up for 10 mins.
When the oil is nice and hot, carefully slide the tray out of the oven. Lay the chicken in it, skin-side down. Tumble the cauliflower florets around the meat and put the tray back into the oven to roast for 10 mins.
Remove the tray from the oven and scatter over the red onion, chorizo and sprigs of thyme. Return the tray to the oven and roast for a further 15 mins.
Take the tray out again, flip over the chicken breasts and give all the vegetables a bit of a stir.
Place the tomatoes on top of the mixture and give the tray one more blast in the oven for 10 mins.
Remove the tray from the oven and, while it is hot, drop the spinach on top and carefully stir it through so it wilts a little in the heat. Serve.