Name: Sticky Chicken and Chorizo Traybake Roast Recipe
Total time: 50 min
Yield: Serves: 2
Ingredients: 2 part-boned free-range chicken breasts; 1 large red onion, cut into wedges; 1 large sweet potato (around 250g/9oz), cut into chunks; 1 large red pepper, thickly sliced; 2tbsp oil; 150g (5oz) cooking chorizo (we used Unearthed Spanish Chorizo Cooking Sausages)

By Woman and Home

published 3 January 2013

in Recipes

Ingredients

2 part-boned free-range chicken breasts
1 large red onion, cut into wedges
1 large sweet potato (around 250g/9oz), cut into chunks
1 large red pepper, thickly sliced
2tbsp oil
150g (5oz) cooking chorizo (we used Unearthed Spanish Chorizo Cooking Sausages)

for the marinade

2 garlic cloves, crushed
1tbsp sherry vinegar
100ml (4fl oz) maple syrup
½tbsp soy sauce

Method

Heat the oven to 200C, 180C fan, 400F, gas 6. Line a wide, shallow baking sheet with foil, add the chicken, onion, sweet potato and pepper, season well and drizzle over the oil. Bake for 20 minutes.
To make the marinade, mix all the ingredients together in a small jug.
Remove the tray from the oven, add the chorizo, pour over the marinade and toss to coat. Turn the oven up to 240C, 220C fan, 475F, gas 9, and roast for a further 15 to 20 minutes, basting once or twice, or until sticky and cooked through.

Top Tip for making Sticky Chicken and Chorizo Traybake Roast

This is delicious served with a crunchy chicory salad dressed with a mustardy vinaigrette.

Nutrition Per Portion	RDA
Calories	800 Kcal	40%
Fat	33 g	47%
Saturated Fat	10 g	50%

Sticky Chicken and Chorizo Traybake Roast Recipe

Ingredients

Method

Top Tip for making Sticky Chicken and Chorizo Traybake Roast

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Serves	2
Total Time	50 mins