Ingredients

  • 615g skinless and boneless chicken thigh fillets
  • 1 head of broccoli, trimmed and broken into florets
  • 500g new potatoes, halved or quartered if large
  • ½ Spanish chorizo ring, sliced thickly on the diagonal
  • 4 garlic cloves
  • 2 tbsp olive oil
  • 2 tsp smoked paprika

Method

  1. 1

    Preheat the oven to 180°C/gas mark 4. Spread the chicken, broccoli, potatoes, chorizo and garlic out on a large baking tray, drizzle over the olive oil and sprinkle everything with the smoked paprika. Toss well to combine, then make sure everything is in one even layer.

  2. 2

    Roast in the oven for 40 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender. Serve 2 chicken thighs per person with plenty of vegetables.

If following the Whole 30 diet, please ensure your chorizo is Whole 30 compliant

Nutritional Details

Each serving provides
  • Energy 2227kj 532kcal 27%
  • Fat 29.3g 42%
  • Saturates 8.5g 43%
  • Sugars 3.4g 4%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 754kj/180kcal

Each serving provides

21.4g carbohydrate 6.0g fibre 42.5g protein

Also in these Scrapbooks

Back to top