What are the main ingredients in Chicken & Chorizo Tray Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Chicken & Chorizo Tray Bake?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Chicken & Chorizo Tray Bake?

GLORIOUS TRAY BAKE: Preheat the oven to 200°C. Place the halved baby potatoes and three-quarters of the rinsed baby tomatoes on a roasting tray. Coat in oil, season to taste, and spread out evenly. Pat the chicken pieces dry with some paper towel and nestle amongst the veggies, skin-side up. Coat in oil and the Poultry Rub, sprinkling any remaining rub over the veg. It should all fit snugly. Pop in the hot oven to roast for 30-35 minutes. SALAD STUFF: Cut the remaining baby tomatoes into quarters and place in a salad bowl. Add the Dijon dressing, a drizzle of oil, and some seasoning. Toss to coat and set aside to marinate until serving. AT THE HALFWAY MARK…: Give the veggies a shift and toss through the thyme leaves and chopped chorizo. Return to the oven for the remaining roasting time. On completion, the baby potatoes should be crisp on the outside and soft on the inside, the tomatoes should have blistered, and the chicken should be cooked through and crispy-skinned. FINISH OFF: Just before serving, toss the rinsed salad leaves and cucumber half-moons through the marinated baby tomatoes until coated in dressing. EASY AS 1, 2, 3!: Dish up some gorgeously crispy chorizo and veg bake and top with the succulent chicken pieces. Serve with the tangy salad on the side. Simple, stunning, delish!

What should be prepared from my kitchen to make Chicken & Chorizo Tray Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Chicken & Chorizo Tray Bake

Name: Chicken & Chorizo Tray Bake
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

This chicken tray bake is a piece of cake! As it cooks with the chicken, baby potatoes, and baby tomatoes, the chorizo becomes delectably crispy – giving this roast that extra special something. Served with a fresh salad, dripped with Dijon mustard dressing.

Chicken & Chorizo Tray Bake

with golden potatoes, fresh thyme & blistered baby tomatoes

Hands on Time: 15 - 25 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Baby Tomatoes
Chicken
Cucumber
Dijon Dressing
Free-range Chicken Pieces
Fresh Thyme
NOMU Poultry Rub
Salad Leaves
Sliced Chorizo

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

GLORIOUS TRAY BAKE
Preheat the oven to 200°C. Place the halved baby potatoes and three-quarters of the rinsed baby tomatoes on a roasting tray. Coat in oil, season to taste, and spread out evenly. Pat the chicken pieces dry with some paper towel and nestle amongst the veggies, skin-side up. Coat in oil and the Poultry Rub, sprinkling any remaining rub over the veg. It should all fit snugly. Pop in the hot oven to roast for 30-35 minutes.
SALAD STUFF
Cut the remaining baby tomatoes into quarters and place in a bowl. Add the Dijon dressing, a drizzle of oil, and some seasoning. Toss to coat and set aside to marinate until serving.
AT THE HALFWAY MARK…
Give the veggies a shift and toss through the thyme leaves and chopped chorizo. Return to the oven for the remaining roasting time. On completion, the baby potatoes should be crisp on the outside and soft on the inside, the tomatoes should have blistered, and the chicken should be cooked through and crispy-skinned.
FINISH OFF
Just before serving, toss the rinsed salad leaves and cucumber half-moons through the marinated baby tomatoes until coated in dressing.
EASY AS 1, 2, 3!
Dish up some gorgeously crispy chorizo and veg bake and top with the succulent chicken pieces. Serve with the tangy salad on the side. Simple, stunning, delish!

Baby Potatoes - 250g
Baby Tomatoes - 100g
NOMU Poultry Rub - 5ml
Free-Range Chicken Pieces - 2
Sliced Chorizo - 30g
Fresh Thyme - 3g
Dijon Dressing - 22.5ml
Salad Leaves - 20g
Cucumber - 50g

Download the Recipe

Serves 2

GLORIOUS TRAY BAKE
Preheat the oven to 200°C. Place the halved baby potatoes and three-quarters of the rinsed baby tomatoes on a roasting tray. Coat in oil, season to taste, and spread out evenly. Pat the chicken pieces dry with some paper towel and nestle amongst the veggies, skin-side up. Coat in oil and the Poultry Rub, sprinkling any remaining rub over the veg. It should all fit snugly. Pop in the hot oven to roast for 30-35 minutes.
SALAD STUFF
Cut the remaining baby tomatoes into quarters and place in a salad bowl. Add the Dijon dressing, a drizzle of oil, and some seasoning. Toss to coat and set aside to marinate until serving.
AT THE HALFWAY MARK…
Give the veggies a shift and toss through the thyme leaves and chopped chorizo. Return to the oven for the remaining roasting time. On completion, the baby potatoes should be crisp on the outside and soft on the inside, the tomatoes should have blistered, and the chicken should be cooked through and crispy-skinned.
FINISH OFF
Just before serving, toss the rinsed salad leaves and cucumber half-moons through the marinated baby tomatoes until coated in dressing.
EASY AS 1, 2, 3!
Dish up some gorgeously crispy chorizo and veg bake and top with the succulent chicken pieces. Serve with the tangy salad on the side. Simple, stunning, delish!

Baby Potatoes - 500g
Baby Tomatoes - 200g
NOMU Poultry Rub - 10ml
Free-Range Chicken Pieces - 4
Sliced Chorizo - 60g
Fresh Thyme - 5g
Dijon Dressing - 45ml
Salad Leaves - 40g
Cucumber - 100g

Download the Recipe

Serves 3

GLORIOUS TRAY BAKE
Preheat the oven to 200°C. Place the halved baby potatoes and three-quarters of the rinsed baby tomatoes on a roasting tray. Coat in oil, season to taste, and spread out evenly. Pat the chicken pieces dry with some paper towel and nestle amongst the veggies, skin-side up. Coat in oil and the Poultry Rub, sprinkling any remaining rub over the veg. It should all fit snugly. Pop in the hot oven to roast for 30-35 minutes.
SALAD STUFF
Cut the remaining baby tomatoes into quarters and place in a salad bowl. Add the Dijon dressing, a drizzle of oil, and some seasoning. Toss to coat and set aside to marinate until serving.
AT THE HALFWAY MARK…
Give the veggies a shift and toss through the thyme leaves and chopped chorizo. Return to the oven for the remaining roasting time. On completion, the baby potatoes should be crisp on the outside and soft on the inside, the tomatoes should have blistered, and the chicken should be cooked through and crispy-skinned.
FINISH OFF
Just before serving, toss the rinsed salad leaves and cucumber half-moons through the marinated baby tomatoes until coated in dressing.
EASY AS 1, 2, 3!
Dish up some gorgeously crispy chorizo and veg bake and top with the succulent chicken pieces. Serve with the tangy salad on the side. Simple, stunning, delish!

Baby Potatoes - 500g
Baby Tomatoes - 200g
NOMU Poultry Rub - 10ml
Free-Range Chicken Pieces - 4
Sliced Chorizo - 60g
Fresh Thyme - 5g
Dijon Dressing - 45ml
Salad Leaves - 40g
Cucumber - 100g

Download the Recipe

Serves 4

GLORIOUS TRAY BAKE
Preheat the oven to 200°C. Place the halved baby potatoes and three-quarters of the rinsed baby tomatoes on a large roasting tray. Coat in oil, season to taste, and spread out evenly. Pat the chicken pieces dry with some paper towel and place on a separate roasting tray, skin-side up. Coat in oil and the Poultry Rub, sprinkling any remaining rub over the veggies. Pop both trays in the hot oven to roast for 35-40 minutes.
SALAD STUFF
Cut the remaining baby tomatoes into quarters and place in a salad bowl. Add the Dijon dressing, a drizzle of oil, and some seasoning. Toss to coat and set aside to marinate until serving.
AT THE HALFWAY MARK…
Give the veggies a shift and toss through the thyme leaves and chopped chorizo. Return to the oven for the remaining roasting time. On completion, the baby potatoes should be crisp on the outside and soft on the inside, the tomatoes should have blistered, and the chicken should be cooked through and crispy-skinned.
FINISH OFF
Just before serving, toss the rinsed salad leaves and cucumber half-moons through the marinated baby tomatoes until coated in dressing.
EASY AS 1, 2, 3!
Dish up some gorgeously crispy chorizo and veg bake and top with the succulent chicken pieces. Serve with the tangy salad on the side. Simple, stunning, delish!