Chicken, Potato, Chorizo and Capsicum Tray Bake

Ingredients

500 g Red Royale potatoes, thinly sliced
2 Tbs olive oil
6 (about 1.4 kg) chicken thigh cutlets, skin on, trimmed
1 red capsicum, seeded, thinly sliced
1 lemon, thinly sliced into rounds
1 chorizo, sliced into rounds
6 sprigs fresh thyme
1 cup (250mL) chicken stock
1/2 cup (75 g) pitted Kalamata olives
Baby rocket leaves, to serve
Crusty bread, to serve

Method

Preheat oven to 220 C. Place potato in a large deep roasting pan. Drizzle with 1 tablespoon of the oil. Toss to coat. Bake for 20 minutes or until starting to crisp.

Meanwhile, heat a non-stick frying pan over medium-high heat. Season the chicken. Cook, turning, for 5 minutes or until browned. Transfer to a plate.

Reduce oven to 200 C. Add chicken to the roasting pan with the capsicum, lemon, chorizo and thyme. Drizzle with the remaining oil. Bake for 20 minutes. Add the stock and olives. Bake for a further 20 minutes.

Serve the tray bake with rocket and crusty bread.

Credits: Coles

Photo Credits: Coles