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Chicken & Chorizo Tray Bake

Cook Time 40 minutes
Total Time 40 minutes
Servings 4
Author Michelle Ordever

Ingredients

  • 2 medium white onions cut into wedges
  • 2 medium red onions cut into wedges
  • 500 g new potatoes quartered lengthways
  • 8 whole garlic cloves
  • 2 tins canned chopped tomatoes
  • 100 g chorizo sliced or chopped
  • 8 chicken thighs skin removed
  • 1-2 tsp sweet smoked paprika
  • 1-2 tsp dried oregano
  • 1 green pepper deseeded and cut into strips
  • sea salt
  • freshly ground black pepper
  • one-calorie oil spray e.g., Fry Light

Instructions

  • Preheat the oven to 200C/180C fan/Gas 6
  • Put the potatoes, onions, garlic, and tomatoes in a roasting tin and season with salt and pepper. Spray with a couple of squirts of one-calorie oil spray and toss together. Roast for 20 minutes
  • Mix the paprika and oregano together in a bowl
  • Cut some slits into the flesh of the chicken then rub the spice mixture over the chicken
  • Scatter the chorizo and pepper slices over the vegetables and mix everything together before placing the chicken thighs on top. Return to the oven for 40 minutes
  • Partway through cooking, baste the chicken with the juices
  • Serve when the chicken is cooked through and the chicken is golden and crisp

Notes

  • If you are following Slimming World this recipe has 3.5 Syns per serving.
  • You can reduce the Syns by using less Chorizo which is (at time of writing) 14 Syns for 100g Chorizo. Please check your SW pack or online for latest values.