It’s late autumn. I want the food on my plate to reflect the leaves on the trees outside and my chicken and chorizo tray bake does exactly that. A sizzling tray of orange, red and purple it smells so good while it’s cooking and also tastes divine. Those orange juices at the bottom of the dish? Don’t waste those. Tear open some crusty bread and get dunking.
You will need (for two):
- 2 chicken breasts
- 2 red peppers, deseeded and chopped
- 1 red onion, peeled and sliced
- 250g cherry tomatoes, halved
- 75-100g cooking chorizo, sliced or diced
- Olive oil for cooking
- Salt and pepper
- Crusty bread to serve
Preheat an oven to 180C.
Put the peppers, tomatoes, onion and chorizo in a baking dish; one big enough to almost hold everything in a single layer. Drizzle over a little olive oil and some salt and pepper then roast in the oven for 10 minutes.