SHEET PAN SPANISH CHICKEN & CHORIZO
I love the Spanish inspired flavours of this sheet pan Spanish chicken, chorizo and veggies. With a hands on prep time of just 10 minutes (plus 30 minutes of baking) this is an easy to prepare dish that's perfect for weeknight dinner.
Provided by Every Last Bite
Categories Dairy Free Gluten Free Grain Free Paleo Specific Carbohydrate Diet Legal Whole30
Time 40m
Number Of Ingredients 16
Steps:
- Preheat the oven to 395º Fahrenheit (200º Celsius)
- On a large baking sheet add the chopped bell peppers, onions, cherry, chorizo, tomatoes and olive.
- In a bowl whisk together the olive oil, crushed garlic, paprika, oregano, vinegar, salt and pepper. Pour 2/3 of the sauce over the veggies and toss with your hands to ensure everything is well coated. Place the chicken pieces on top of the veggies and brush with the remaining sauce.
- Bake in the oven for 30 minutes, remove from the oven half way through cooking and spoon some of the sauce from the bottom of the dish over the chicken and veggies before returning back to the oven to bake.
- Check the chicken to ensure it's no longer pink. Sprinkle the veggies with chopped parsley before serving.
Nutrition Facts : Calories 459 kcal, Carbohydrate 12 g, Protein 36 g, Fat 30 g, Sodium 654 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN & CHORIZO TRAYBAKE
Gutsy Mediterranean flavours make this spin on roast chicken and chips a really satisfying midweek supper
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Cut the chorizo into slices the thickness of a pound coin. Put the onion and garlic in the bottom of a large roasting tin. Scatter over the chorizo, then add the chicken pieces, potato, rosemary and a couple of grinds of black pepper. Drizzle with olive oil, then bake for 45 mins.
- Halfway through the cooking time, give everything a good baste in the chorizo juices.
Nutrition Facts : Calories 489 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.8 milligram of sodium
SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS
Add this easy dinner recipe to your repertoire - simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don't have a pestle and mortar, finely grate the garlic, then stir everything together.
- Rub the herb and garlic paste on the underside of the chicken to flavour it.
- Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
- Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.
Nutrition Facts : Calories 438 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium
CHORIZO & MOZZARELLA GNOCCHI BAKE
Upgrade cheesy tomato pasta with gnocchi, chorizo and mozzarella for a comforting bake that makes an excellent midweek meal
Provided by Marianne Turner
Categories Dinner, Pasta, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.
- Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.
Nutrition Facts : Calories 318 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.7 milligram of sodium
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EASY CHORIZO, POTATO & ALMOND TRAY BAKE RECIPE
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Cuisine ModernTotal Time 35 mins
- Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) and tomato into bite-sized chunks. Roughly chop the capsicum. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil, then season with salt and pepper. Toss to coat, then roast for 10 minutes. TIP: If your oven tray is crowded, divide between two trays.
- While the veggies are roasting, roughly chop the mild chorizo. Roughly chop the roasted almonds. After the veggies have roasted for 10 minutes, gently remove the oven tray, then add the chorizo. Bake until the veggies are tender and chorizo is cooked through, 15-20 minutes.
- When the veggies and chorizo are done, add the baby spinach leaves and almonds to the tray. Toss to combine and season to taste.
- Divide the chorizo, potato and almond traybake between plates. Crumble over the cheese. Drizzle with the balsamic glaze.
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