Recipes
Joe Wicks' chicken, chorizo and cauliflower tray bake
This is all cooked in the same tray - and it tastes incredible. Preheat the oil in the tray to get the chicken skin nice and crispy
This is all cooked in the same tray - and it tastes incredible. Preheat the oil in the tray to get the chicken skin nice and crispy
(196 votes)
Cook: 55 Mins
Serves: 4
Price: £3.18 per serving
Nutritional Information
Each 406g serving contains
Energy
1969kj
471kcal
1969kj
471kcal
24%
Fat
24.8g
24.8g
High
35%
35%
Saturates
7.3g
7.3g
Med
37%
37%
Sugars
6.9g
6.9g
Med
8%
8%
Salt
1.58g
1.58g
High
26%
26%
of your reference intake.
Typical energy values per 100g:
485kj/116kcal
Typical energy values per 100g:
485kj/116kcal
Ingredients
2tbsp olive oil
4 chicken breasts (skin-on)
1 cauliflower, florets only (roughly 500g)
1 red onion, cut into 12 wedges
150g cooking chorizo, cut into 1cm pieces
4 sprigs thyme
16 cherry tomatoes, on the vine
2 large handfuls baby spinach
Method
1
Preheat your oven to 190C/170C Fan/Gas 5.
2
When the oven is hot, pour the oil into the roasting tray and slide it into the oven. Leave the tray to heat up for 10 mins.
3
When the oil is nice and hot, carefully slide the tray out of the oven. Lay the chicken in it, skin-side down. Tumble the cauliflower florets around the meat and put the tray back into the oven to roast for 10 mins.
4
Remove the tray from the oven and scatter over the red onion, chorizo and sprigs of thyme. Return the tray to the oven and roast for a further 15 mins.
5
Take the tray out again, flip over the chicken breasts and give all the vegetables a bit of a stir.
6
Place the tomatoes on top of the mixture and give the tray one more blast in the oven for 10 mins.
7
Remove the tray from the oven and, while it is hot, drop the spinach on top and carefully stir it through so it wilts a little in the heat. Serve.