Tray Bake Chicken with Vegetables, Chorizo and Cheese
- Serves:
- 4
- Course:
- Dinner
The flavour from the chicken and chorizo soak into the vegetables, creating a wonderfully flavoured meal with hardly any effort!
Credited to: Coeliac UK
Nutritional Information
-
Calories (per serving)
914kcal -
Protein (per serving)
72.2g -
Carbohydrate (per serving)
46.5g -
Fibre (per serving)
11.8g -
Fat (per serving)
50.6g
Ingredients
- 2 red onions, peeled and cut into 8 wedges
- 500g sweet potatoes, peeled and cut lengthways into wedges
- 300g broccoli, cut into florets
- 300g celeriac, peeled and cut into inch dice
- 8 whole garlic cloves, unpeeled
- 6 medium tomatoes, quartered
- 200g chorizo*, cut into 5mm slices
- 8 boneless, skinless chicken thighs
- ½ tsp dried oregano
- 100g parmesan cheese
- Freshly ground black pepper
* Check Coeliac UK's Food and Drink Information for suitable products
Method
Preheat the oven to 200°C/400°F/Gas Mark 6.
Put the onions, sweet potatoes, broccoli, celeriac, garlic, and tomatoes in a large roasting tin, and season with salt and pepper. Toss everything together lightly and roast for 20 minutes.
While the vegetables are roasting, slash the chicken thighs by putting 2 or 3 cuts across each one using a knife. Season all over with black pepper, paprika, and oregano, and set aside.
Take the roasting tin out of the oven, and turn the vegetables a couple of times. Place the chorizo and chicken on top of the vegetables, and then sprinkle with the parmesan. Return to the oven for 35-40 minutes or until the chicken is cooked through and the vegetables are all tender.