This one tray chicken bake sure is a piece of cake! All together into the oven go the baby potatoes and tomatoes, chicken and chorizo and, oh weowee, what comes out is a crispy, toasty, caramelised flavour sensation. See, you barely need to lift a finger! Just add a crunchy, Dijon dressed salad alongside and you’re ready to go!
Chicken & Chorizo Tray Bake
Chicken & Chorizo Tray Bake
with potatoes, thyme & blistered baby tomatoes
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potatoes
- Baby Tomatoes
- Chicken
- Cucumber
- Dijon Dressing
- Free-range Chicken Drumsticks
- Fresh Thyme
- NOMU Poultry Rub
- Salad Leaves
- Sliced Chorizo
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Paper Towel
GLORIOUS TRAY BAKE
Preheat the oven to 200°C. Place the halved baby potatoes and ¾ of the baby tomatoes on a roasting tray. Coat in oil, season to taste, and spread out evenly. Pat the chicken pieces dry with a paper towel and nestle amongst the veggies. 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 ¾ of 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 and garnish with the remaining thyme. Simple, stunning, delish!
Baby Potatoes - 250g
Baby Tomatoes - 100g
Free-range Chicken Drumsticks - 2
NOMU Poultry Rub - 5ml
Dijon Dressing - 22,5ml
Fresh Thyme - 3g
Sliced Chorizo - 30g
Salad Leaves - 20g
Cucumber - 50g
GLORIOUS TRAY BAKE
Preheat the oven to 200°C. Place the halved baby potatoes and ¾ of the baby tomatoes on a roasting tray. Coat in oil, season to taste, and spread out evenly. Pat the chicken pieces dry with paper towel and nestle amongst the veggies. 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 ¾ of 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 and garnish with the remaining thyme. Simple, stunning, delish!
Baby Potatoes - 500g
Baby Tomatoes - 200g
Free-range Chicken Drumsticks - 4
NOMU Poultry Rub - 10ml
Dijon Dressing - 45ml
Fresh Thyme - 5g
Sliced Chorizo - 60g
Salad Leaves - 40g
Cucumber - 100g
GLORIOUS TRAY BAKE
Preheat the oven to 200°C. Place the halved baby potatoes and ¾ of the baby tomatoes on a large roasting tray. Coat in oil, season to taste, and spread out evenly. Pat the chicken pieces dry with paper towel and place on a separate roasting tray. 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 ¾ of 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 and garnish with the remaining thyme. Simple, stunning, delish!
Baby Potatoes - 750g
Baby Tomatoes - 300g
Free-range Chicken Drumsticks - 6
NOMU Poultry Rub - 15ml
Dijon Dressing - 67,5ml
Fresh Thyme - 8g
Sliced Chorizo - 90g
Salad Leaves - 60g
Cucumber - 150g
GLORIOUS TRAY BAKE
Preheat the oven to 200°C. Place the halved baby potatoes and ¾ of the baby tomatoes on a large roasting tray. Coat in oil, season to taste, and spread out evenly. Pat the chicken pieces dry with paper towel and place on a separate roasting tray. 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 ¾ of 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 and garnish with the remaining thyme. Simple, stunning, delish!
Baby Potatoes - 1kg
Baby Tomatoes - 400g
Free-range Chicken Drumsticks - 8
NOMU Poultry Rub - 20ml
Dijon Dressing - 90ml
Fresh Thyme - 10g
Sliced Chorizo - 120g
Salad Leaves - 80g
Cucumber - 200g
Woolies Products in this dish
