I’m not ashamed to admit that in our house, we can occasionally hit a dinner idea brick wall. Me and my mom are always on the lookout for new recipes to try (which won’t break and we stumbled upon the inspiration for this on Asda’s website. Our recipe has a few tweaks to suit our tastes, including more vegetables, herbs and spices. The beauty of this dish is that it is all cooked in one tray, which is possibly the best thing ever for an eve when you are tired and can’t be bothered. Chicken thighs work beautifully in this, and big hunks of chorizo really bring the flavour.
Recipe serves 4 people.
Equipment:
- Chopping Board
- Knife
- Roasting tray
Ingredients:
- 4 x chicken thighs
- 1 chorizo sausage
- 1/2 punnet mushrooms
- 1 pepper
- 1 bag of new potatoes
- 2 x onions
- 1 packet cherry tomatoes
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp rosemary
- 1/2 tsp parsley
Method:
- Preheat oven to 200°C.
- Prepare all the vegetables and chorizo and add to the roasting tray.
- Spray with oil and coat in herbs and seasonings.
- Put the vegetables and chorizo in the oven for 30 minutes.
- Whilst the vegetables and chorizo are cooking, season the chicken thighs and leave to rest.
- After 30 minutes, take out of the oven, add on top the seasoned chicken thighs and cook for a further 30-40 minutes until the potatoes and chicken are cooked.
Recipe Notes:
- If you haven’t got time to defrost your chicken thighs, put them in at the same time as the veg.
- If you want a vegetarian version of this, add courgette, aubergine, asparagus and tender stem broccoli and slightly reduce the cooking time.