Meats and poultry, Recipes

Roast chicken, chorizo and root vegetable bake

Looking for a family meal which is big on flavor, big on nutrition and easy on your wallet?  Look no further than this no-fuss, economical and healthy succulent chicken and chorizo bake.

Guaranteed to be an absolute crowd pleaser and one you’ll find the kids will love and come back for more!  Don’t be afraid to mix it up with seasonal vegetables of your choice, be sure to to cut the veggies based on their hardness so everything is perfectly cooked, every time!

Ingredients

  • 4 chicken thighs, skin on
  • One stick of chorizo
  • Half a good-sized fennel bulb
  • 1 red capsicum
  • 3 parsnips
  • 1 turnip
  • 1 red onion
  • Tin of whole cherry tomatoes
  • 1 bulb of garlic
  • Good cup of fresh parsley
  • Olive oil
  • Balsamic vinegar
  • Goats cheese (optional)
  • Salt & Pepper

Method

  1. Pre-heat oven to 180 degrees
  2. In a large, lined baking tray assemble all vegetables and mix. Add on top meats cut into generous sizes (so it all cooks at the same time)
  3. Pour over the tinned tomatoes
  4. Pour over olive oil, season with salt and pepper and bake for 45 mins
  5. Remove from oven, mix gently, pour over a dash of balsamic, grated parsley and cook for further 5 mins
  6. Serve by crumbling goats cheese over the top

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