Garlic chicken with sweet potatoes, chorizo and courgettes

Garlic chicken with sweet potatoes, chorizo and courgettes

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

This simple tray bake not only tastes great, it smells fantastic too! I’ve used chicken thighs, because they are more succulent and have more flavour than breast meat, which would become dry with this lengthy cooking. The good thing about tray bakes like this is that you can put anything in there really – just make sure there is enough stock or liquid; you don’t want it to be dry.

Ingredients

Quantity Ingredient
8 chicken thighs, skin on
200g cooking chorizo, sliced
1 red onion, peeled and sliced
800g sweet potatoes, peeled and cut into even-sized large chunks
2 garlic bulbs, broken into cloves, skin on
2 tablespoons rapeseed oil
200ml Chicken stock
100ml white wine
2 courgettes, cut into thick slices
1 red chilli, deseeded and sliced
200g bag baby spinach
2 tablespoons chopped parsley
sea salt
freshly ground black pepper

Method

  1. Preheat your oven to 200°C.
  2. Season the chicken thighs with salt and pepper and lay them in a large roasting tray with the chorizo, red onion and sweet potatoes. Lightly crush the garlic cloves and nestle them amongst the chicken pieces. Drizzle over the rapeseed oil and bake in the oven for 25 minutes.
  3. Pour over the chicken stock and wine and bake for another 20 minutes. Add the courgettes and chilli and return to the oven for a further 25 minutes or until the chicken is cooked through and golden, and the veg are tender. If necessary, give it another 10 minutes and check again.
  4. When the chicken is ready, stir through the spinach and chopped parsley. Season with salt and pepper to taste and serve from the roasting tray, letting everyone help themselves. I like to serve this with buttery mashed potatoes.
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