Craving a hearty winter warmer tonight? Whip up this Chicken, potato, chorizo and capsicum tray bake recipe. Infused with thyme and lemon, it's full of irresistible flavour.
Serves44
Cook time1 hr1 hour
Prep time15 mins15 minutes
Ingredients
500g Red Royale potatoes, thinly sliced
2 tbs olive oil
6 (about 1.4kg) Coles RSPCA Approved Chicken Thigh Cutlets, skin on, trimmed
1 red capsicum, seeded, thinly sliced
1 large lemon, thinly sliced into rounds
1 chorizo, sliced into rounds
6 sprigs fresh thyme
1 cup (250ml) chicken stock
½ cup (75g) pitted kalamata olives
Baby rocket leaves, to serve
Crusty bread, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Place potato in a large deep roasting pan. Drizzle with 1 tbs of the oil. Toss to coat. Bake for 20 mins or until starting to crisp.
Step 2
Meanwhile, heat a non-stick frying pan over medium-high heat. Season the chicken. Cook, turning, for 5 mins or until browned. Transfer to a plate.
Step 3
Reduce oven to 200°C. Add chicken to the roasting pan with the capsicum, lemon, chorizo and thyme. Drizzle with the remaining oil. Bake for 20 mins. Add the stock and olives. Bake for a further 20 mins.
