Spanish CauliShoots, Chicken and Chorizo Traybake

Ingredients

Serves: 4

Preparation time: 5 minutes

Cooking time: 35 minutes

  • 4 chicken breasts (skin on)

  • 250g CauliShoots

  • 1 red onion, sliced into wedges

  • 2 tbsp olive oil

  • 1 tbsp smoked paprika

  • ½ tsp salt 

  • ½ tsp black pepper

  • 150g cooking chorizo, cut into 1cm pieces

  • 400g butter beans

  • Small bunch of parsley, roughly chopped

Method

  1. Preheat the oven to 190℃. 

  2. In a large bowl toss the chicken, CauliShoots and red onion with the olive oil, smoked paprika and seasoning. Spread out on a large baking tray and roast for 15 minutes. 

  3. Remove the tray from the oven and scatter over the chorizo. Return the tray to the oven and roast for a further 10 minutes. 

  4. Take the tray out and add the butter beans. Return to the oven and cook for a final 10 minutes.

  5. Remove from the oven and serve sprinkled with the parsley. 

Jade ThorneComment