This easy oven-baked chicken recipe is all cooked in one pan for easy clean up! You won't be disappointed by this flavour-packed chicken casserole.
Ingredients
2 tbs plain flour
8 bone-in chicken pieces (like thigh cutlets and drumsticks), trimmed
1 tbs olive oil
1 (125g) chorizo sausage, diced
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1 yellow or red capsicum, deseeded and roughly chopped
400g washed potatoes, cut into 2-3 cm pieces
2 x 400g cans Ardmona Crushed Tomatoes
2 tbs chopped flat-leaf parsley
Crusty bread, to serve
Method
Preheat oven to 200˚C/180˚C fan-forced. Place flour into a large snap-lock plastic bag and season. Add chicken and toss to coat
Heat oil in a large heavy-based oven-proof pan over medium-high heat. Brown chicken in batches and transfer to a plate. Set aside
Add chorizo, onion and garlic to pan. Cook, stirring often, over medium heat for 3-4 minutes until onion is tender. Add capsicum and potatoes. Cook, stirring often, for 4-5 minutes until potatoes are pale golden
Stir in tomatoes. Season to taste. Cover and bring to the boil over medium-high heat. Reduce heat and simmer for 10 minutes until slightly thickened. Add chicken. Cover and bake for 40-45 minutes until chicken is cooked through. Sprinkle with parsley. Serve with crusty bread
