Chicken, Potato, and Chorizo Traybake
This recipe from Amy Sheppard's The Savvy Shopper's Cookbook is just about as easy they come. With just ten minutes if prep and an hour in the oven, you'll have yourself a hearty and mouthwateringly tasty supper.
From the book
The Savvy Shopper’s Cookbook
Delicious recipes for budget-friendly cooking
Classic family favourite recipes
Easy and nutritious weeknight dinners
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Introduction
Ahhh, the traybake! Just 10 minutes of hands-on time, an hour in the oven and then you have an all-in-one meal! Perfect after a busy day. This recipe is packed with flavour and the chicken literally falls off the bone. If you like it spicy, add a finely chopped chilli.
Ingredients
| 500g/1lb 2oz | baby Maris Piper potatoes, evenly chopped |
| 3 | mixed peppers, deseeded and each cut into about 16 chunks |
| 300g/11oz bag | shallots, peeled and cut in half |
| 200g/7oz | chorizo ring |
| 1 tsp | paprika |
| ½ tsp | chilli powder |
| 1 tbsp | olive oil |
| 8 | chicken thighs |
| crusty bread, to serve |
Method
Heat the oven to 200°C/400°F/Gas Mark 6.
Place the potatoes around the edge of a large roasting tray and scatter the pepper chunks evenly within them. Mix the shallots with the peppers.
Remove the ends of the chorizo, cut the ring into thick slices, roughly the width of two £1 coins, and add to the tray.
In a cup, mix the paprika, chilli, and oilve oil. Pour half this mixture over the vegetables. Use your hands to ensure they are all coated in the oile and move the potatoes back to the edges of the tray.
Place the chicken thighs on top of the peppers, chorizo, and onions, skin side up. Drizzle the remaining olive oil over the chicken. Cook in the oven for 1 hour, or until the chicken is cooked through. Drain any excess oil from the chorizo from the tray before serving with crusty bread.
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