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Chicken with chorizo & olives

Chicken with chorizo & olives

All cooked in one dish, this Spanish-inspired supper couldn’t be simpler or more delicious. Prepare to make on repeat. Try cooking it in the John Lewis Classic Non-Stick Carbon Steel Roaster. The coating ensures excellent food release and easy cleaning, while the high sides keep spitting and splashing from juices contained.

5 out of 5 stars(9) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook55 mins
  • Total time1 hr 5 mins

Ingredients

  • 2 red onions, cut into wedges
  • 2 red peppers, cut into wedges
  • 1 large tomato, finely diced
  • 350g can Fragata Stoneless Manzanilla Olives Filled With Chorizo, drained 
  • 1½ tbsp olive oil
  • 60g pack Cooks’ Ingredients Diced Chorizo 
  • 8 chicken thighs, skin-on and bone-in
  • Cooked wholewheat couscous, rice or orzo, to serve

Method

  1. Preheat the oven to 200ºC, gas mark 6. In a large roasting tin, toss together the red onions, peppers, tomato and olives with 1 tbsp oil and season. Stir in the chorizo. 

  2. Season the chicken thighs and brush the tops with the remaining ½ tbsp oil, then nestle into the tin between the vegetables. Roast for 20 minutes, then stir up the veg and baste the chicken in the cooking juices. Roast for another 20 minutes; stir and baste again.

  3. Roast for a final 15 minutes until the chicken is golden and cooked through, the juices run clear and no pink meat remains. Serve with wholewheat couscous, rice or orzo. 

Cook’s tip

Basting benefits: By nature, traybakes don’t have a lot of liquid, so it’s important to stir and baste regularly so nothing catches. This also ensures crispy skin and stops the chicken from drying out, too.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,341kJ/ 799kcals

Fat

41g

Saturated Fat

10g

Carbohydrates

59g

Sugars

12g

Fibre

8.7g

Protein

43g

Salt

2.1g

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