We have updated our privacy policy. Learn more...

Dismiss message

Tray Bake Chicken with Vegetables, Chorizo and Cheese

The flavour from the chicken and chorizo soak into the vegetables, creating a wonderfully flavoured meal with hardly any effort!

Credited to: Coeliac UK

Kcal: 808.0

Difficulty: Pretty easy

Serves 4
15 mins prep
45 mins cooking time

Ingredients

  • 2 red onions, peeled and cut into 8 wedges
  • 500g sweet potatoes, peeled and cut lengthways into wedges 
  • 300g broccoli, cur 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

Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6. 
  2. 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.
  3. 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.
  4. 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. 

Nutritional information per serving

Kcal
808
Fat
43.5g
Carbs
45.8g
Protein
61.2g
Fibre
11.7g
Sugars
18.8g
Search recipes
Filter by