chicken, chorizo and potato tray bake

  • 1kg roasting potatoes, peeled and sliced into thin wedges
  • 2 red onions, peeled and sliced into wedges
  • ¼ cup (60ml) extra virgin olive oil
  • sea salt and cracked black pepper 
  • 4 x 125g chicken thigh fillets, trimmed and halved
  • 3 chorizo sausages, cut into thirds
  • 1 tablespoon sweet smoked paprika
  • 8 sprigs oregano
  • 2 tablespoons pure maple syrup
  • 4 stalks kale (110g), stems removed, leaves torn
  1. Preheat oven to 220°C (425°F). 
  2. Place the potatoes, onion, 2 tablespoons oil, salt and pepper in a bowl and toss to coat. Place on a large baking tray lined with non-stick baking paper and bake for 20–25 minutes or until lightly golden. 
  3. While the potatoes are cooking, combine the chicken, chorizo, paprika, oregano, maple syrup and remaining oil and toss to coat. 
  4. Place the kale on top of the potatoes, top with the chicken and chorizo mixture and cook for a further 20–25 minutes or until the chicken is golden and cooked through. Serves 4

Photography: Chris Court

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