chicken chorizo & cauliflower tray- bake

This is all cooked in the same tray - and it tastes incredible. Preheat the oil in the tray to get the chicken skin nice and crispy.

serves 4, ready in 55 mins,

2tbsp olive oil
4 chicken breasts (skin-on)
1 cauliflower, florets only (roughly 500g)
1 red onion, cut into 12 wedges
250g cooking chorizo, cut into 1 cm pieces
4 sprigs thyme
16 cherry tomatoes, on the vine
2 large handfuls baby spinach

1 Preheat your oven to 190C/170C fan/gas 5.

2. When the oven is hot pour the oil into the roasting tray and slide it into the oven. Leave the tray to up for 10 mins.

3 When the oil is nice and hot, carefully slide the tray out of the oven. Lay the chicken in it, skin-side down. Tumble the cauliflower florets around the meat and put the tray back into the oven to roast for 10 mins.

4 Remove the tray from the oven and scatter over the red onion, chorizo and sprigs of thyme. Return the tray to the oven and roast for a further 15 mins.

5 Take the tray out again, flip over the chicken breasts and give all the vegetables a bit of a stir.

6 Place the tomatoes on top of the mixture and give the tray one more blast in the oven for 10 mins.

7 Remove the tray from the oven-end, while it is hot, drop the spinach on top and carefully stir it through so it wilts a little in the heat. Serve.