Traybake roast chicken on a bed of chorizo and chickpeas

Traybake dishes are brilliant for time-pressed cooks and this one really delivers on flavour too. The chorizo, spices and harissa flavour the onions, peppers and chickpeas with the parsnip dice adding a delicious sweetness. I used whole chicken legs from my butcher as they deliver the best result but they can be hard to come by in supermarkets as they usually split the thighs and drumsticks – use the combination you find easiest to source. This is also an excellent low-carb supper to have as part of your #Eattobeatdiabetes or weight control menu.

  • 4 chicken legs – French-style cut thigh and drumstick pieces
  • 1/2 chorizo ring, halved and chopped into 2cm dice
  • 1 400g can of chickpeas, drained
  • 1 red onion, sliced
  • 2 cloves of garlic, crushed and finely chopped
  • 1 parsnip, peeled and chopped into 2cm dice
  • 1 green pepper and 1 red pepper, roughly chopped
  • 2 tbsp rose harissa
  • 1 tbsp tomato puree
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1tsp salt and black pepper
  • A handful of fresh basil or coriander to garnish

To make…

  • Preheat the oven to 200C.
  • Prep the veg and chorizo – try to cut them all roughly the same size dice, slightly bigger than the chickpeas. Add all the chopped vegetables, chorizo and chickpeas to your baking tray. Add the harissa, spices and tomato paste. Mix thoroughly so that everything is coated.
  • Nestle the chicken pieces dusted with a little salt, pepper and paprika mix.in-between the veg and chickpea mix.
  • Roast in the oven for about 40 minutes. After 20 minutes, mix the veg mix again as the chorizo will have rendered a little of its fat. After 40 minutes, the chicken skin should be crisp and the meat should be cooked through – test with the sharp point of a knife. Roast for a little longer if it needs it. Garnish with basil or coriander before serving.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website. 
  • Follow me on Twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen, and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
  • Book your one to one cookery coaching session here

About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Meat main courses, Recipes and tagged , , , , , , . Bookmark the permalink.

2 Responses to Traybake roast chicken on a bed of chorizo and chickpeas

  1. kathysymonds says:

    That sounds delicious. I will be trying it out in early January!

  2. Pingback: Traybake roast chicken on a bed of chorizo and chickpeas — Pigeon Cottage Kitchen | My Meals are on Wheels

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.