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Iberian Baked Chicken and Chorizo

Iberian Baked Chicken and Chorizo

with chickpeas and cherry tomatoes
3.5(140)
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Get 50% off your first box!
Calories
: 
881 kcal
Protein
: 
64.6g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Wheat
  • Barley
  • Milk
  • Soya
  • May contain traces of allergens
Serving amount

100 grams

Chorizo

(Contains: Milk)

250 grams

Cherry Tomatoes

½ sachet(s)

Italian Herbs

1 unit(s)

Lemon

2 unit(s)

Garlic

2 unit(s)

Baguette

(Contains: Milk, Soya, May contain traces of allergens, Cereals containing gluten, Wheat, Barley)

1 pack(s)

Chickpeas

260 grams

Diced Irish Chicken Breast

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Energy (kcal)881 kcal
Energy (kJ)3685 kJ
Fat22.8 g
of which saturates7.2 g
Carbohydrate95.3 g
of which sugars10.2 g
Dietary Fiber14.4 g
Protein64.6 g
Salt3.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Oven dish
•Sieve

Cooking steps

PDF
Prep the Veg
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Peel the garlic.
  • Cut the lemon into thick wedges.
  • Drain and rinse the chickpeas.
Assemble the Traybake
2
  • Add the chicken to an ovenproof dish. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
  • Scatter over the tomatoes, garlic cloves, lemon wedges, chickpeas, chorizo and half the dried Italian herbs (double for 4p).
  • Drizzle with oil. Season with a pinch of salt and pepper. Toss together.
  • Roast until browned and cooked through, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Warm the Bread
3
  • With 10 mins of cooking time left, pop the baguette into the oven to warm through, 8-10 mins.
Serve and Enjoy
4
  • Serve up spoonfuls of hearty baked chicken, chorizo and veg. 
  • Pour over any juices from the oven dish. 
  • Tear off chunks of warm baguette for mopping up the sauce.
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