Spanish Chicken & Roasted Potatoes (FOR ONE)
Spanish Chicken & Roasted Potatoes (FOR ONE)

Spanish Chicken & Roasted Potatoes (FOR ONE)

Tender chicken, Spanish chorizo & olives in our tomato sauce, served with roasted potatoes.

How to Cook

  1. Pre-heat oven to Electric 200°C/Fan 180°C/Gas Mark 7. (Be careful not to grill by mistake!)
  2. Remove film but leave the Spanish chicken in its wooden tray. To get the crispiest potatoes, empty them onto one side of a baking tray (they’re still delicious when cooked in its wooden tray).
  3. Place on a baking tray in the centre of the oven (away from any element or flame) and cook for 30 mins.
  4. Leave to stand for 2 mins before serving. Make sure it’s piping hot.

This recipe includes some raw ingredients and isn’t suitable for microwaving. Not suitable for freezing.

A little bit on the side image

Goes Best With


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 vibrantly green, remove from the heat and serve.

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?

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