I love an easy family meal, especially when it’s cooked in one pan. This Chicken, chorizo, sweet potato and squash bake delivers on taste, cost and reduced washing up. You can vary the vegetables depending on what’s in your larder and chicken legs work just as well.
Ingredients
- 70g quality chorizo
- 2 cloves of garlic
- 1 chicken bouillon cube
- 1 sprig of fresh rosemary
- 2 tbsp balsamic vinegar
- 4 chicken thighs, skin on, bone in
- 2 small sweet potatoes
- 1 butternut squash
- 2 red onions
- 1 red and 1 orange or yellow pepper, chopped
- 1 bunch of fresh parsley
- 4 tbsp plain yogurt
- pinch Cayenne pepper
- 1 fresh red chilli
- 2 tbsp whole almonds
- 1 lemon
Method
- Start by chopping the chorizo. Peel the garlic and place both in a blender.
- Add the chicken stock cube, strip in the rosemary leaves, add the vinegar, then cover with 1 ¼ cups of boiling water. Put the lid on securely, cover with a kitchen towel, and holding it in the place, blitz until smooth.
- Remove the skin from the chicken and place the chicken pieces in a large roasting tin.
- Scrub the sweet potatoes and chop, skin-on, into 3cm cubes.
- Peel and scoop seeds out of the squash. Chop into 3cm chunks.
- Peel the onions and chop into 3cm chunks.
- Then chop the peppers into 4cm chunks.
- Add all the vegetables to the chicken in the roasting tin.
- Remove leaves from half the parsley and add to the tin. Then pour over the blitzed chorizo liquid and mix all together.
- Cover the tin tightly with foil. Put the tin on the hotplate and heat for around 5 minutes, until hot, then transfer to the centre of the top oven at around 200°C.
- Bake for 40-50 minutes, then remove the foil. Cook for a further 10 minutes or so until the chicken becomes golden and the vegetables are tender and bubbling. You can give it a quick boost with the grill if the veg appear cooked but the chicken still needs browning.
- Roughly tear the parsley leaves from stalks and place in a small bowl. Spoon the yogurt into a bowl and add a few pinches of cayenne.
- Finely slice the chilli and almonds and place in a ramekin or bowl. Add lemon zest .
- Remove traybake from the oven and serve with garnishes or just bung it on the top making sure it’s distributed around the tin fairly to save on washing-up.
