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Nutrition: per serving

  • kcal489
  • fat30g
  • saturates9g
  • carbs23g
  • sugars6g
  • fibre3g
  • protein30g
  • salt0.8g
    low
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Method

  • step 1

    Heat oven to 220C/200C fan/gas 7. Cut the chorizo into slices the thickness of a pound coin. Put the onion and garlic in the bottom of a large roasting tin. Scatter over the chorizo, then add the chicken pieces, potato, rosemary and a couple of grinds of black pepper. Drizzle with olive oil, then bake for 45 mins.

  • step 2

    Halfway through the cooking time, give everything a good baste in the chorizo juices.

RECIPE TIPS
USE UP LEFTOVER CHORIZO

Spanish chorizo tortilla for 4:

Fry 100g chorizo slices, 1 diced

red pepper and 1 cubed potato in

a large frying pan. Add 6 beaten eggs

and cook for 10 mins until set on the

bottom. Cook under the grill for a further

5 mins until the top is golden. Serve hot or cold, cut into wedges.

Recipe from Good Food magazine, February 2012

Authors

Good Food team
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Overall rating

A star rating of 4.8 out of 5.75 ratings
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