A hearty, flavourful traybake that combines tender chicken thighs, smoky chorizo, and a medley of vegetables, all seasoned with fresh herbs. Lots of hands off time so you can enjoy your evening. It's my twist on the viral Marry Me Chicken - this one works great whether you're already married or not!
Prep
10 min
Cook
60 min
Serves
4
Difficulty
Easy
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Ingredients
onion 1 (wedges)
carrot 2 (chopped)
potato 1 kg (chopped)
mushrooms 150 g (halved)
garlic cloves 4 (crushed)
fresh thyme 10 g (leaves picked)
fresh rosemary 10 g (leaves picked)
chicken thighs 4 (chopped)
chorizo 60 g (chopped)
chicken stock cube 1
chicken gravy granules 1 tsp
puy lentils 250 g
white wine 75 ml
unsalted butter 60 g
Method
Preheat the oven & Prep the ingredients
Preheat the oven to 220°C /200°C fan.
Peel and cut the onion into wedges. Chop ¼ of the potatoes (keep the rest for your mash). Chop the mushrooms. Peel and crush the garlic. Pick the leaves of the thyme and rosemary.
Chop the chicken thighs. Chop the chorizo.
Make up the chicken stock cube with 250ml boiling water per serving (so if you're cooking for 4, you'll need 1 litre). Add the gravy granules to the stock and stir to dissolve.
Cook the traybake
Place the onion, potatoes, mushrooms, garlic, thyme, rosemary, chicken and chorizo into a large roasting tin. Drizzle with a bit of oil, season with salt and pepper and stir well to combine.
Roast for 30 minutes. After 30 minutes, stir in the lentils, wine and stock mix, return to the oven for another 30 minutes.
Make the mashed potatoes
While the traybake is cooking, peel and chop the remaining potatoes into small chunks.
Boil them until soft in salted water. Drain and mash them with the butter. Season to taste.
Plate Up
Serve the chicken and chorizo traybake with the mashed potatoes. Enjoy!
