Chicken, chorizo, crispy kale & butterbean traybake

Name: Chicken, chorizo, crispy kale & butterbean traybake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 3 tbsp olive oil; 1 tbsp smoked paprika, plus extra to serve; 1 tbsp clear honey; 1 tsp dried oregano (optional); 500 g Approx 500g pack No.1 Free Range Corn Fed Chicken Thigh Fillets, halvedNo.1 Free Range Corn Fed Chicken Thigh Fillets; 125 g Cooks’ Ingredients Cooking Chorizo, cut into thick rounds; 1 red onion, sliced into 16 thin wedges; 1 large red pepper, deseeded and cut into strips; 400 g can butter beans; 100 g Essential Kale, washed

Everyone needs and easy traybake in their repertoire and Katie Bishop's all-in-one recipe is a family favourite. You can swap baby potatoes for beans, the chicken for fish and smoked lardons for chorizo – it’s a perfect fridge-raid option. Just tweak the cooking times accordingly. For something more substantial, add crusty bread or rice on the side. Some extra seasonal greens or a crisp salad also make tasty additions if you want to increase your veg quota.

4.5 out of 5 stars(7) Rate this recipe

HealthyHigh protein2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3 tbsp olive oil
1 tbsp smoked paprika, plus extra to serve
1 tbsp clear honey
1 tsp dried oregano (optional)
500g Approx 500g pack No.1 Free Range Corn Fed Chicken Thigh Fillets, halvedNo.1 Free Range Corn Fed Chicken Thigh Fillets
125g Cooks’ Ingredients Cooking Chorizo, cut into thick rounds
1 red onion, sliced into 16 thin wedges
1 large red pepper, deseeded and cut into strips
400g can butter beans
100g Essential Kale, washed

Preheat the oven to 220ºC, gas mark 7. Place the olive oil, paprika, honey, oregano (if using) and plenty of seasoning into a large bowl and mix well.
wl and mix well. 2 Add the chicken, chorizo, onion, red pepper and butter beans (including their liquid) and fold together to coat in the paprika oil.
Scatter the damp kale over the base of a medium roasting tin (about 25x40cm), top with the chicken and chorizo mixture and spread everything out evenly to cover as much of the kale as possible.
Roast for 25 minutes, or until the chicken is thoroughly cooked, there is no pink meat and the juices run clear. Toss everything together, spread out again, sprinkle with a little extra paprika and serve immediately.

Cook’s tip

A wedge of lemon on each plate, ready to squeeze over, makes a tasty addition, as does a generous spoonful of strained Greek yogurt or better still, tzatziki.

Typical values per serving when made using specific products in recipe