Chicken, chorizo and lemon tray bake

Serves 4

Prep time: 10 mins Cook time: 70 mins

4 large chicken thigh cutlets, skin on 500g kipfler potatoes, scrubbed,

halved

1 bunch Dutch carrots, peeled

and trimmed

2 chorizo (approx. 250g), sliced

or lardons

2 red onions, cut in wedges

4 bulbs garlic, tops sliced off

1 bunch rosemary or thyme

3 lemons, 1 juiced, 2 sliced

Salt and freshly ground black pepper ½ cup extra virgin olive oil

1 cup chicken stock

½ cup pitted green olives 200g trimmed baby Brussels sprouts 1/3 cup whole blanched almonds,

roughly chopped

½ bunch flat-leaf parsley, leaves only,

chopped (optional)

1. Pre-heat the oven to 180ºC fan-forced.

2. Arrange potatoes, carrots, chorizo, onions, garlic (cut-side down), rosemary, lemon slices and chicken in a deep-sided baking tray lined with baking paper. Season with salt and pepper. Drizzle with lemon juice and oil. Toss to combine, ensure chicken is skin-side up. Pour chicken stock down side of tray. Bake for 30 minutes.

3. Give everything a good mix around, turning chicken, potatoes and garlic and cook for another 20 minutes.

4. Stir and turn chicken over again to be skin-side up, add olives and Brussels sprouts. Scatter over almonds and cook 20 minutes more.

5. Scatter with parsley and serve immediately.

Lyndey’s note: Another gluten-free dish, depending on the chicken stock you use. If you can’t get baby Brussels sprouts, trim the larger ones and cut a cross in the stem end so they will cook evenly.

Why this dish?

Few varieties can handle the strength of an ingredient like chorizo, and still be fine enough to lift up chicken without dominating flavour – such is the versatility of Chardonnay!