Spanish chicken & roasted potatoes

Tender chicken, Spanish chorizo and olives in our tomato sauce, served with roasted potatoes. Fantastic!

> Let us know what you think

  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Potatoes, chicken (19%), tomatoes, passata, onions, yellow peppers, chorizo (3%) (pork, paprika, salt, garlic), chickpeas, rapeseed oil, extra virgin olive oil, SunBlush Tomatade® (SunBlush® tomatoes, tomato concentrate, sunflower oil, olive oil, salt, oregano, sugar, garlic), tomato purée, maize flour, garlic purée, black olives, honey, salt, pork gelatine, smoked paprika, fresh parsley, cornflour, lemon zest, rosemary, lemon juice, red pepper flakes, thyme, ground fennel seeds, ground coriander, chillies, oregano, black pepper.

    WARNING: Although we do our very best to take out all the bones, some may remain.

    Allergy information

    May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g*per 1⁄2 pack*
    Energy516kJ/124kcal1998kJ/479kcal
    Fat6.7g25.8g
    (of which saturates)1.0g3.8g
    Carbohydrate9.8g38.0g
    (of which sugars)1.8g7.1g
    Protein7.2g27.8g
    Salt0.62g2.41g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

    1. Preheat your oven to 220°C/200°C fan/gas mark 7.

    2. Remove the film but leave the Spanish chicken and potatoes in their wooden trays*.

    3. For the best roasted potatoes, place the tray of potatoes on a baking tray in the centre of the oven for 10 minutes. Then add the Spanish chicken tray and cook both for a further 30 minutes. Don’t worry, if you don’t have time it’s ok to just pop both trays in the oven at the same time and cook for 30 minutes.

    4. Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.

    *Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.

    Serve it with...

    Delicious with a green salad

  • Stir-fried curly kale with chilli and garlic

    1 tbsp olive oil
    200g bag curly kale
    2 garlic cloves, finely sliced
    1 red chilli, deseeded and sliced

    Heat the oil in a large pan or wok, then add the kale and a couple of tablespoons of water. Season, then stir-fry for 5-8 minutes, adding garlic and chilli for the final 2 minutes. When the kale is tender and vibrant green, remove from the heat and serve.


    Something to drink?

    The powerful Spanish flavours of this dish call for something with a bit more body behind it. Why not try a good merlot or a Côtes de Rousillon?

  • Reviews

    Here's a taste of what people are saying about our Spanish chicken & roasted potatoes.

    > Click here to tell us what you think


    "We had the Spanish chicken and roasted potatoes tonight, very nice indeed.
    Will definitely be trying other dishes, hoping they will be just as nice.”

    Mr Barrie Grice


    16/11/14

Stir-fried curly kale with chilli and garlic

1 tbsp olive oil
200g bag curly kale
2 garlic cloves, finely sliced
1 red chilli, deseeded and sliced

Heat the oil in a large pan or wok, then add the kale and a couple of tablespoons of water. Season, then stir-fry for 5-8 minutes, adding garlic and chilli for the final 2 minutes. When the kale is tender and vibrant green, remove from the heat and serve.