Baked chicken with chorizo and tomatoes

Name: Baked chicken with chorizo and tomatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 3 tbsp olive oil; 2 red onions, thinly sliced; ½ chorizo ring, skin removed and thickly sliced; ½ tsp paprika; 500 g pack Waitrose Fresh British Chicken Thigh Fillets; 1 pack rosemary; 440 g pack Waitrose Vine Tomatoes

4 out of 5 stars(1) Rate this recipe

Gluten free

Serves4
CourseMain meal
Prepare15 mins
Cook50 mins
Total time1 hr 5 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
2 red onions, thinly sliced
½ chorizo ring, skin removed and thickly sliced
½ tsp paprika
500g pack Waitrose Fresh British Chicken Thigh Fillets
1 pack rosemary
440g pack Waitrose Vine Tomatoes

Preheat the oven to 200°C, gas mark 6. Heat the oil in a large frying pan. Add the onions and fry for about 3 minutes until softened. Add the chorizo and paprika and fry for a further 2 minutes. Transfer to a large, shallow, ovenproof dish.
Add the chicken to the pan and fry gently for 3-4 minutes, turning occasionally, until it begins to brown. Transfer to the dish, tucking the chicken and the rosemary sprigs under the onions and chorizo. Season lightly and bake, uncovered, for 20 minutes.
Lightly score the skin of the tomatoes using a sharp knife. If they are large, cut them into quarters. Tuck the tomatoes around the chicken pieces and bake for a further 15-20 minutes until the chicken is cooked through, the juices run clear and there is no pink meat. The tomatoes should be soft but not falling apart. Remove the rosemary and serve.

Typical values per serving when made using specific products in recipe