Spicy chorizo, chicken and vegetable bake with pesto dressing.

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Spicy, paprika oil coated over beautifully cooked vegetables and juicy chicken. It’s delicious. It’s very easy to assemble and there’s not much cooking involved so you can chop everything up put it in the oven and it’s ready. I love this when I have had a busy day or I’m tired and want something that’s easy but tastes so good. The pesto dressing and feta give a burst of flavour so although it’s so easy to make it’s really delicious. You can also use chicken thighs in this and put them in to the tray along with the potatoes and veg. There’s no need to brown them first and they are so tender when they are ready. I have to say I usually use chicken thighs when I make this as they are so cheap and much more succulent but we had chicken breasts in the fridge so we used them. This dish is all about using up what you have. The main ingredients I would always use in this is the chorizo, feta and pesto. Other than that you can chop and change your veg to what suits you.

Serves 4

1/2 chorizo picante sausage
2 chicken breasts
2 large potatoes
1 large yellow pepper
1 large red pepper<a
1 fennel bulb
8 cloves of garlic
1 red onion
4 large mushrooms
100g Feta

For the pesto:
Small handful of basil
2 tbsp olive oil
Small pinch of pine nuts, around 6 or 7
1/2 garlic clove
Small handful of grated parmesan

Set the oven to 200 degrees C. Roughly chop the peppers, red onion, fennel and potatoes and place in a large baking tray. Add the garlic, unpeeled into the tray and tuck away behind the veg so it’s hidden. Season with plenty salt and pepper and drench in plenty olive oil. Place this in the oven for 20 minutes. Meanwhile roughly chop your chicken breasts and cook them in a small frying pan for 2 minutes just to brown but not cooked through. Set aside. Roughly chop your chorizo and slice your mushrooms. After 20 minutes add the chicken, chorizo and mushrooms to the tray with a little olive oil and bake for 10 minutes. Now add all the pesto ingredients into a bowl and blitz with a hand blender until smooth, season with salt and pepper. Add the feta then cook for a further 5 minutes. Let it cool for 5 minutes drizzle with the pesto then serve. Delicious and easy.

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