Spanish chicken traybake

This twist on a roast dinner is a breeze for the hot weather we have been having and although it may have a few syns per person, for how delicious it is, 3 syns per person is really nothing!

serves 4-6 (good for leftovers, reheats well)

80g chorizo (you can get reduced fat from Tesco which would lower the syns further)

750g baby potatoes,

6 large chicken thighs (skin removed),

2 large peppers and onions sliced,

1 tsp olive oil, paprika and garlic granules and a pinch of cayenne pepper,

1 large courgette in chunks,

150g baby plum tomatoes,

salt and pepper,

  1. Preheat the oven to 180C.
  2. Put the potatoes in a ziplock bag and pour in the olive oil, paprika, garlic granules, cayenne and a pinch of salt. Do the bag up and shake and coat the potatoes in the seasoning.
  3. Place the potatoes on a lined baking tray and bake for 10 minutes.
  4. Place the chorizo, peppers, tomatoes, courgette and onions on the tray and mix with the potatoes.
  5. Place the chicken in between the veggies, sprinkle over salt and pepper.
  6. Bake for 30 minutes. (or until the chicken is fully cooked)

I like serving with a green bean salad or a side salad.

Love Emily, Chef who slims x

 

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