Chicken & Chorizo Traybake

A simple and hearty all-in-one family traybake, packed with vegetables, butter beans and delicious herbs and spices. A brilliant recipe you can throw together, pop in the oven and that’s about it!

Serve on its own or with brown rice and a crunchy green salad.  Suitable from 3 years plus.

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Chicken & Chorizo Traybake

4 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Courses
Servings 8 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Nut-free

Ingredients
  

Instructions
 

  • Pre-heat the oven to 180°C (fan).
  • Prepare the vegetables. Peel the sweet potatoes and chop into 2.5cm chunks. De-seed the peppers and chop into similar size pieces. Finally slice the fennel again roughly in quite large pieces. Peel and then cut the red onion into 8 wedges. Halve the oranges.
  • Next slice the chorizo, score the chicken thighs, drain and rinse the butter beans.
  • Add everything into a large roasting tin.
  • In a small bowl, mix the fennel seeds, Mediterranean seasoning, sweet smoked paprika and olive oil. Season well with salt and pepper. Pour into the roasting tin and toss everything together well.
  • Roast for 45 minutes, until everything is cooked through, golden and bubbling.
  • Squeeze the orange juice from the oranges over the meat and vegetables (being careful not to burn your fingers) and serve.

Notes

  • If you can’t get Mediterranean seasoning (I use Barts), switch to Herbes de Provence, dried mixed herbs or oregano.
  • Add a ½ – 1 teaspoon cayenne and spicy chorizo for older kids and adults who like a bit of kick to their food.
  • Switch the chorizo for chunks of halloumi or feta cheese to change things up.
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  1. 4 stars
    My daughter enjoyed the chirzo which was a suprise, I thought it would be too spicy. She’s loves chicken and sweet potato but unfortunately my kids didn’t like the veg or beans. My husband and I enjoyed it all.