It is often difficult to come up with ideas on what to cook for dinner, especially when trying to balance making something healthy with cooking up something delicious.

However, Jamie Oliver’s hearty chicken, potato and chorizo bake is a colourful and cheerful meal that is also incredibly flavourful while also being made with plenty of vegetables.

In his cookbook ‘Super Food Family Classics’, Jamie said: “Both types of potatoes plus peppers mean this dish is jam-packed with vitamin C, a nutrient our bodies use for everything from keeping our teeth and skin healthy to protecting our cells.”

It is also incredibly easy to make this dish as it only takes 10 minutes to prepare this dinner before it slowly bakes in the oven for one hour.

This is the perfect recipe for those who want a fuss-free summer dinner without having to spend ages cooking which makes it great to make for a family or a large group.

Method 

To begin, preheat the oven to 200C (Gas Mark 6).

Chop up the chorizo and peel the garlic, then place both in a blender. Crumble up the chicken stock cube into the blender, pour in 300ml of water and then also add the rosemary leaves and the vinegar.

Place the lid on the blender, cover it with a tea towel, and hold it in place until you blitz the mixture is smooth and you make a chorizo broth.

Place the chicken thighs in the roasting tray. Wash and chop the potatoes into three-centimetre chunks.

Peel the onion, deseed the peppers and cut them into three-centimetre chunks as well, then add everything to the roasting tray.

Add half the parsley leaves to the roasting tray and pour over the chorizo broth, then mix everything together.

Cover the tray tightly with tin foil, place on the hob on high heat for two minutes until the broth begins to boil and then place in the oven to bake for 30 minutes.

When the cooking time is up, remove the foil and use a fork to make the chicken is placed on top of the mixture. Then place back in the oven to cook for another 30 minutes until everything is bubbling, golden and fully through.

While the traybake is cooking, you can make a sauce to have with the chicken. Add the rest of the parsley leaves to a bowl. Add the yoghurt, season with some cayenne pepper, and finely grate over the lemon zest. Chop up the chilli and almonds and add them to the bowl.

Once the traybake is ready, serve the chicken and vegetables with a dollop of the zesty sauce and your tasty dinner is now ready to eat.