Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C fan. Chop the potatoes into small bite-size pieces. Place the potatoes on a baking tray, drizzle generously with vegetable oil and season with salt. Toss until coated. Bake for 25 min.
Meanwhile, peel and chop the redonion into petals. Zest the orange into a bowl. Add the smokedpaprika, driedoregano, onion, whole chickenbreasts, a very generous pinch of salt and a glug of oil to the bowl. Toss and set aside.
3 Prep aioli
Peel and finely mince the garlic. In a bowl, mix the mayonnaise with a squeeze of lemon juice and a pinch of garlic. Season with salt and pepper. Set aside.
4 Add chicken
After 25 min, turn the potatoes and make space on the baking tray. Add the chicken and onion to the tray. Top the chickenbreasts with the chorizo slices. Bake for 12 min further or until the chicken and potatoes are cooked through.
5 Boil green beans
Meanwhile, trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
Serve the chicken traybake with the greenbeans on the side. Drizzle with the aioli.