Bringing together the flavours of Spain, this smoky, one tray roast makes a brilliant midweek dinner. Packed with flavour, colour and texture, this is made with free range chicken breasts, chorizo, red onion and chat potatoes all served with a rocket and orange salad.
30 Minutes. Free Range. Gluten Free. Sugar Free. Dairy Free.
2 x 180g free range chicken breast
400g chat potatoes
1 teaspoon dried oregano
1 red onion
Preheat oven & marinate chicken
Preheat oven to 200ºC on fan bake. In a bowl, combine chicken, a good drizzle of olive oil, salt and pepper. Mix well to coat and set aside.
Par boil potatoes
Bring a pot of salted water to the boil. Quarter the potatoes and place in boiling water. Once boiling again, cook for 10 minutes. Drain potaotes and return to pot. Add a good drizzle of olive oil, salt and pepper. Shake to rough the skins. Place on a baking tray.
Roast chicken & vegetables
Cut chorizo into 2cm pieces. Peel onion and cut into wedges. Place on baking tray with the potatoes and chicken. Sprinkle over the dried oregano and season with salt and pepper. Grate the orange zest over the top. Squeeze over juice of half the orange. Place tray on middle rack in the oven.Roast for 18 – 20 minutes, until the chicken and potatoes are golden. Remove and allow to rest.
Prepare salad & serve
Peel remaining half of orange and roughly chop. Combine with rocket, salt, pepper and olive oil. Plate chicken with onions, potatoes, chorizo and top with salad and remaining pan juices.
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