Chicken and chorizo traybake

Joe Wicks’ chicken, chorizo and cauliflower tray bake

This is all cooked in the same tray - and it tastes incredible. Preheat the oil in the tray to get the chicken skin nice and crispy

By , 28 June 2017

(142 votes)

Joe Wicks’ chicken, chorizo and cauliflower tray bake
  • 55 Mins

  • Serves: 4

  • Price: £3.18 per serving

Recipe is taken from Cooking For Family & Friends by Joe Wicks

Nutritional Info
Each 406g serving contains
  • Energy

    1970KJ

    471KCAL

    24%
  • Fat

    24.8g

    high

    35%
  • Saturates

    7.3g

    high

    37%
  • Sugars

    6.9g

    low

    8%
  • Salt

    1.58g

    med

    26%
of your reference intake.
Typical energy values per 100g: 485kJ/116kcal.
Ingredients
  • 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
Method
  • 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.