1 red pepper, cored and cut into chunks
1 yellow pepper, cored and cut into chunks
3 garlic cloves, peeled
1 small red onion, cut into thin wedges
300g small baby new potatoes, halved
100g cherry tomatoes
50g raw chorizo, skinned and diced
1 tablespoon rapeseed oil
2 chicken fillets (skin on)
50g pitted black olives
1 teaspoon honey
100g soft goat’s cheese
1 tablespoon torn flat-leaf parsley
Sea salt and freshly ground black pepper
1 red pepper, cored and cut into chunks
1 yellow pepper, cored and cut into chunks
3 garlic cloves, peeled
1 small red onion, cut into thin wedges
300g small baby new potatoes, halved
100g cherry tomatoes
50g raw chorizo, skinned and diced
1 tablespoon rapeseed oil
2 chicken fillets (skin on)
50g pitted black olives
1 teaspoon honey
100g soft goat’s cheese
1 tablespoon torn flat-leaf parsley
Sea salt and freshly ground black pepper
Preheat the oven to 180°C (350°F) Gas mark 4. Put the peppers, garlic, onion, potato, cherry tomatoes and chorizo into a baking tray large enough to fit everything into an even layer and season with salt and pepper. Drizzle with the oil and then mix everything together until evenly coated. Bake for 15 minutes.
Remove the tray from the oven and using tongs, give all the vegetables a good stir. Nestle the chicken into the vegetables and season with salt and pepper, then scatter over the olives and drizzle the honey on top. Bake for another 15-20 minutes until the chicken is cooked through and tender and the vegetables are slightly charred.
Remove the traybake from the oven and crumble or break up the goat’s cheese on top. Finish with the parsley and leave for a couple of minutes so that the goat’s cheese has started to melt. Serve straight to the table.
Preheat the oven to 180°C (350°F) Gas mark 4. Put the peppers, garlic, onion, potato, cherry tomatoes and chorizo into a baking tray large enough to fit everything into an even layer and season with salt and pepper. Drizzle with the oil and then mix everything together until evenly coated. Bake for 15 minutes.
Remove the tray from the oven and using tongs, give all the vegetables a good stir. Nestle the chicken into the vegetables and season with salt and pepper, then scatter over the olives and drizzle the honey on top. Bake for another 15-20 minutes until the chicken is cooked through and tender and the vegetables are slightly charred.
Remove the traybake from the oven and crumble or break up the goat’s cheese on top. Finish with the parsley and leave for a couple of minutes so that the goat’s cheese has started to melt. Serve straight to the table.