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Mojo Chicken, Potato and Chorizo Traybake

By OcadoLife
Bright and citrussy mojo flavouring elevates this easy gluten-free Mojo Chicken, Potato and Chorizo Traybake, from chef Esther Clarke, into something truly mouthwatering. It’s perfect for prepping ahead and storing in…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 1 large orange, zested and juiced
  • 1 lime, zested and juiced
  • 4 large garlic cloves, finely grated
  • 2 tbsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp sweet smoked paprika
  • 2 tbsp olive oil
  • 8 skin-on chicken thighs
  • 150g spicy or mild cooking chorizo, cut into large chunks
  • 500g miniature potatoes or halved baby potatoes, parboiled
  • 220g Tenderstem broccoli (optional)
  • 1 handful coriander sprigs (optional), to serve

Method

3 steps

  1. Step 1

    Preheat the oven to 220°C/200°C fan/gas 7.

  2. Step 2

    Put the orange and lime zest and juice (plus the squeezed lime halves, if you like, for extra flavour) in a roasting tin with the garlic, oregano, cumin, smoked paprika, olive oil, chicken thighs, chorizo and parboiled potatoes. Season well and stir together until everything is coated in the oil.

  3. Step 3

    Bake in the oven for 15 mins, then add the broccoli, if using, and bake for a further 15 mins or until cooked through and golden. Serve scattered with coriander, if you like.