Chicken traybake with chorizo, tomato and red peppers
This lovely roast chicken traybake is so generous that you’d be hard-pressed to notice it’s low-cal. The chorizo flavours the dish beautifully – a properly filling week-night dinner.
Each serving provides 505 kcal, 47g protein, 27g carbohydrates (of which 15g sugars), 21g fat (of which 5.5g saturates), 11g fibre and 1g salt.
- 2 onions, quartered
- 2 red peppers, seeds removed, quartered
- 1 yellow pepper, seeds removed, quartered
- 8 large tomatoes, preferably on the vine
- 80g/3oz chorizo, sliced
- 400g tin cannellini beans, drained and rinsed
- 4 garlic cloves, bashed
- 2 sprigs fresh rosemary
- 8 chicken thighs, skin-on, bone-in
- 2 tbsp olive oil
- 1 tsp sea salt flakes
- freshly ground black pepper
Preheat the oven to 200C/180C Fan/Gas 6.
Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting tin (you may choose to use two tins). Top with the chicken, then drizzle with the oil.
Scatter with the salt and a big pinch of pepper. Roast for 1 hour, or until the chicken is cooked through and the skin is golden brown. To check if the chicken is cooked, pierce the thickest part with a skewer; the juices should run clear. If there is any sign of pink, return the bake to the oven until the chicken is cooked.
Leave the chicken to rest for 10 minutes, then serve with the vegetables.
For maximum flavour, use skin-on, bone-in chicken thighs. You can take off the skin after cooking to save calories if you wish.