Roast Chicken, Potato And Chorizo Bake

Roast chicken, potato and chorizo bake is a great choice if you are stuck for ideas on what to cook for tea because it tastes amazing and is easy to make.

I prepare it in the morning and leave it in the fridge so all you have to do is pop it in the oven when you get home from work.

I try to prepare most of my meals in the morning as I find it a lot harder to cook for scratch after a busy day. Not being prepared is when a lot of people tend choose processed foods that are quick to prepare.

Ingredients

500g baby Maris peer potatoes, evenly chopped.

2 peppers, deseeded and cut into chunks.

8 cherry tomatoes left whole.

2 red onions cut into small wedges.

200g cooking chorizo, skin removed and sliced into small chunks.

1tsp paprika.

1/2 tsp chilli powder.

1tbsp, rapeseed oil.

6 or more chicken breasts.

This is just before it goes in the oven

Method

Heat the oven to 200 / 400/ gas mark 6

Place the potatoes in a large roasting tin.

Scatter the peppers, tomatoes and onions around evenly in the roasting tin.

In a small bowl mix together the paprika, chilli powder and rapeseed oil.

Pour half of it over the ingredients in the tin and mix together to ensure it covers all of them.

Place the chicken thighs on top and drizzle the remaining oil over the top.

Cook in the oven for 1 hour and then serve.

You may also like Flatbread Pizzas With Chickpea and Basil Pesto

Hope you give it a try and enjoy.

Karen x

https://www.instagram.com/inspiretonourish/

Cheesy Stuffed Pimentos

This can be served as a main meal or side dish.

Serves 4

Ingredients

Rapeseed oil for griddling

6 long thin pimentos Peppers halved lengthways and seeds removed.

175g ricotta cheese or dairy free spread of avoiding dairy.

Juice of 1/2 lemon

Small bunch of fresh tyme

Few fresh basil leaves

Salt and ground black pepper

Method

Heat a griddle pan and brush with a small amount of oil.

Griddle the Peppers on both sides until lightly charred.

Mix together the ricotta, thyme, lemon juice and seasoning.

Spread the mixture into the Peppers while they are still warm. Sprinkle with a few basil leaves and serve.

Karen 😀

Slow Cooked Sausage & Mushroom Bake

A great simple meal ready for when you get home from work.

Ingredients

2 tbsp rapeseed oil

I red onion finely chopped

450g potatoes cut into small cubes

450g good quality sausages halved

1 large tin of baked beans

100g mushrooms halved

1tbsp chilli powder

1tbsp tomato puree

1/4 pint of water

salt and black pepper

Method

Heat the oil in a large pan and sauté the onion and potatoes gently for 5 minutes.

Add the remaining ingredients, season with salt and pepper and bring to the boil.

Transfer to the slow cooker.

Cook on low for 6-10 hours.

Serve and Enjoy.

Karen x

Potato And Chicken Bake

This is a lovely warming meal, perfect to have in the evening as the colder nights are drawing in.

Ingredients

4 chicken breasts

1 red onion

50g butter

1 carrot chopped into small pieces

225g button mushrooms sliced

900g potatoes finely sliced

16floz milk

1tbsp olive oil

25g plain flour

1tsp wholegrain mustard

Salt and pepper to season

Method

Pre-heat the oven to 180 / Gas 4.

Heat the oil in a large pan and fry the chicken for 5 minutes until browned.

Add the onion and fry for a further 5 minutes.

Add half the butter to the pan and allow it to melt.

Sprinkle the flour in the pan and stir in the milk.

Cover over a low heat until thickened, then stir in the mustard.

Add the carrot and mushrooms and season to taste.

Line the base of a 3 pint ovenproof dish with a layer of potatoes.

Spoon over one third of the chicken mixture on top of the potatoes.

Followed by another layer of potatoes, repeat with chicken mixture.

Cover with another layer of potatoes carry on with layers and finish with a final layer of potatoes.

Top with the remaining butter in knobs.

Cook in the oven for 1 1/2 hours. \cover the dish with a lid or foil after 30 minutes of cooking.

Serve and enjoy.

Karen x

Chorizo And Chicken Pie

This is a great meal and it can be prepared the day before which is what I do a lot with meals so it helps when you get home after a busy day. You don’t have to decide what to cook just pop it in the oven.

Serves 4

Ingredients

800g potatoes chopped for boiling.

1 tbsp milk

25g butter

1 onion chopped into small pieces

4 chicken breasts cut into small pieces

2 garlic cloves crushed

1 red pepper chopped into small pieces

170g chorizo sliced

1 tsp paprika

1 tsp chilli powder

500g passata

2oz cheddar cheese grated

salt and pepper

Oil for frying

Method

Place the potatoes in a pan and cook for 20 minutes or until ready for mashing.

Drain and mash adding the milk and butter.

Heat the oven to 200 / Gas 6

Fry the onions in a bit of oil for around 10 minutes on a low heat, stirring occasionally.

Add the chicken and garlic and continue to cook for 5 minutes until lightly browned and sealed.

Add the pepper, chorizo, paprika and chilli and cook for a further 5 minutes.

Add the passata and salt and pepper and simmer for 10 minutes.

Pour into an oven proof dish this can either be 1 large dish or use smaller individual dishes which was what I did.

Spread the mash potato over the chicken and chorizo mixture.

Sprinkle over the grated cheese and bake for 50 minutes.

Serve and enjoy.

Ready to go in the oven

Karen x