Simple Chorizo And Veg Tray Bake Recipes

SIMPLE CHORIZO AND VEG TRAY BAKE

Steps:

• Peel your potatoes, then roughly chop all the veg into similarly sized chunks, but leave the cherry tomatoes whole. Slice the chorizo into roughly equal 1-1.5cm discs.
• Drizzle a little oil into your tray to avoid food sticking, and add the garlic. Add the veg and chorizo, and toss all in the oil. Season with the paprika, pepper and a little salt to taste.
• Pop into the oven for 30 minutes at around 190 degrees/gas mark 5.
• Take the tray out and stir thoroughly. Test one of the veggies, to check if it needs more seasoning. Put the tray back into the oven for a further 30 minutes, or until the potatoes are cooked through.

HALLOUMI AND MEDITERRANEAN VEG TRAYBAKE

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Toss the courgettes, onion and garlic with the olive oil, and tip into a large, shallow baking dish. Season well and roast for 10 minutes.
• Stir in the cherry tomatoes and sit the halloumi slices on top. Sprinkle over the cumin seeds and chilli flakes, if using. Cook for another 15 minutes until the tomatoes start to burst and release juice, and the halloumi is turning golden.
• Squeeze the garlic cloves out of their skins and mash into the oil and juices in the baking dish, stirring it in. Spoon everything onto plates and serve with soft flatbreads and hummus or hot sauce, if you like.

CHICKEN AND CHORIZO TRAY BAKE

Steps:

• Pre-heat oven to 180C / 350F
• Place the oil in a large baking tray (sheet pan) and rub the skin of the chicken thighs in the oil. Turn the chicken thighs over so they are skin side up and arrange on one or two baking trays (SEE NOTE on cooking in 1 or 2 trays)
• Add the chorizo, sweet potato, bell pepper and onion to the tray/s
• Sprinkle with the smoked paprika and dried oregano and rub into the chicken breasts.
• Cook for 55-60 mins. Halfway through cooking, remove from the oven to give the vegetables/ chorizo a stir and to baste the tray contents with the juices.
• Add the lemon juice and stir through. Season the juices to taste and top with fresh oregano to serve.

ROAST VEG, HALLOUMI & CHORIZO

Steps:

• Heat oven to 200c. Cut the sweet potato into 4cm cubes and the normal potato and peppers into slightly smaller chunks – about 2 1/2cm. Chop the red onion into 8 segments and separate the garlic cloves. Put everything in to the ovenproof dish and coat with the oil. Season with black pepper (no salt needed because halloumi is salty enough). Cook for 45 minutes until the vegetables are soft, sweet and lightly-charred. Then place the cheese and chorizo over the vegetables and whack the oven up to 220c and cook for 10 more minutes until the halloumi is charred too.

SHEET PAN SPANISH CHICKEN & CHORIZO

Steps:

• Preheat the oven to 395º Fahrenheit (200º Celsius)
• On a large baking sheet add the chopped bell peppers, onions, cherry, chorizo, tomatoes and olive.
• In a bowl whisk together the olive oil, crushed garlic, paprika, oregano, vinegar, salt and pepper. Pour 2/3 of the sauce over the veggies and toss with your hands to ensure everything is well coated. Place the chicken pieces on top of the veggies and brush with the remaining sauce.
• Bake in the oven for 30 minutes, remove from the oven half way through cooking and spoon some of the sauce from the bottom of the dish over the chicken and veggies before returning back to the oven to bake.
• Check the chicken to ensure it's no longer pink. Sprinkle the veggies with chopped parsley before serving.