Chicken, Chorizo and Sweet Potato Bake
This Chicken, Chorizo and Sweet Potato Bake is a really tasty Spanish style dish that’s got lots of healthy vegetables but is still very popular with kids. It’s quite quick and easy to prepare. The ingredients are added in three stages but everything goes into one tray in the oven, so you save on the washing up!
Ingredients
Method
- Stage 1: Preheat the oven to 210°C
- Put the chicken in a roasting tin, skin upwards. Cut the unpeeled sweet potato into chunks. Break the garlic into its cloves – don’t peel, just crush them with your fingers. Spread the chunks, cloves and carrots in around the chicken pieces.
- Sprinkle the oil over everything and pour in the stock. Season with a pinch each of salt and black pepper. Cut the lemon, squeeze the juice all over and drop in the two halves. Put tray in oven.
- Stage 2: While the rest is cooking, cut the courgettes into long thickish slices and the chorizo into bite-size chunks. Finely slice the deseeded chilli.
- After half an hour in the oven, take the tray out, mix in the courgette, chorizo & chilli and put it back in again for about 15 minutes.
- Check the chicken is properly cooked. If there’s any pink flesh when you put a little cut in the thick bits then put it back for another 5 minutes.
- Stage 3: Take out of the oven. Stir in the spinach and parley. Rest for a couple of minutes under cover. Serve and enjoy.