Chicken, Chorizo and Cauliflower Bake
A delicious, baked-in-the-tray, one-pan recipe. Joe Wicks's chicken chorizo and cauliflower bake is a mid-week winner.
Ingredients
- 2 tbsp olive oil
- 4 chicken breasts skin-on
- 1 cauliflower florets only (roughly 500g)
- 1 red onion cut into 12 wedges
- 150 g cooking chorizo cut into 1cm pieces
- 4 sprigs thyme
- 16 cherry tomatoes on the vine
- 2 large handfuls baby spinach
Instructions
- Preheat your oven to 190°C/170°C Fan/Gas 5.
- 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.
- 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.
- 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.
- Take the tray out again, flip over the chicken breasts and give all the vegetables a bit of a stir.
- Place the tomatoes on top of the mixture and give the tray one more blast in the oven for 10 mins.
- 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.