Preheat you oven to 180 C (fan 160 C gas mark 4).
Roll out a really big piece of foil, about 60 cm in length, then rip out a similar-sized piece of baking parchment. Lay the foil on a flat baking tray, then place the parchment on top of the foil.
Toss the carrot, parsnip, courgette, onions, garlic, thyme, sage, tomatoes and chorizo together in a bowl, adding a good pinch of salt and pepper.
Rub the butter onto the baking parchment, greasing a rectangle about 40 x 20 cm in the middle. Pile the vegetable mixture onto the buttered rectangle, then arrange the chicken thighs on top of the veg.
cut a second piece of foil the same size as the first and place over everything. Crimp the edges of the foil together to seal the parcel, leaving one small gap. Carefully pour the stock into that gap, seal it up, then slide the tray into the oven and bake for 40 minutes.
Remove the tray from the oven and let everything sit for 5 minutes. Then, to be dramatic, cut open the foil at the table and sprinkle the contents with the chopped parsley, several good squeezes of lemon juice, the parmesan and the pine nuts, if using. Pile baby spinach onto the serving plates and spoon the chicken and veg on top.
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|Serving Size: 1 Serving (237g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (30%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 7.6mg||2 %|
|Sodium 64.6mg||2 %|
|Potassium 628.9mg||17 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 14g|
|Protein 2.5g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 105
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