Roast Chicken and Chorizo Traybake with Crispy Potatoes and Yoghurt Dressing recipe

Name: Roast Chicken and Chorizo Traybake with Crispy Potatoes and Yoghurt Dressing
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 600g Chicken; 200g Chorizo Sausages; 20g Butter; 120g Salad leaves; 150g Greek Yoghurt; 40g Crisps; 1 tsp Salt; 1/2 tsp Black pepper; 1 tbsp Lemon juice; 1 clove Garlic

A hearty roast chicken traybake with smoky chorizo and a tangy Greek yoghurt dressing. Finished with crisp salad leaves and a crunchy topper inspired by the original dish concept.

45 min · Easy · British Jump to method

Roast Chicken and Chorizo Traybake with Crispy Potatoes and Yoghurt Dressing

Ingredients

4 servings

600g Chicken
200g Chorizo Sausages
20g Butter
120g Salad leaves
150g Greek Yoghurt
40g Crisps
1 tsp Salt
1/2 tsp Black pepper
1 tbsp Lemon juice
1 clove Garlic

Nutrition	Per serving
Calories	592 kcal
Protein	44 g
Carbohydrates	10 g
Fat	42 g
Saturated fat	15 g
Fibre	1.5 g
Sugar	2.5 g
Sodium	920 mg

Why this works

High in protein and energy, but also high in saturated fat and sodium due to the chorizo, butter and added salt.

High-quality protein. Chicken and Greek yoghurt provide a substantial amount of protein to support muscle maintenance and satiety.

Sodium and saturated fat. Chorizo, butter and the added teaspoon of salt make this dish relatively high in sodium and saturated fat.

Micronutrients from salad and garlic. Salad leaves and garlic add small amounts of folate, vitamin K and antioxidant compounds, though the portion is modest.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6). Cut the chicken into even pieces and slice the chorizo sausages into thick rounds.
Arrange the chicken and chorizo in a roasting tin, dot with butter, and season with salt and black pepper if using.
Roast for 25–30 minutes, stirring once, until the chicken is cooked through and the chorizo has released its oils.
Meanwhile, mix the Greek yoghurt with a little lemon juice and finely grated garlic if available to make a quick dressing.
Toss the salad leaves with the yoghurt dressing.
Lightly crush the crisps and sprinkle them over the roasted chicken and chorizo just before serving for crunch.
Serve the traybake hot with the dressed salad leaves alongside.

Prefer the classic version? Peri Peri Chicken and Pepper Traybake

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