Now that everything has been properly set up in the flat, I have really got back into cooking and baking. I had a lack of motivation with it over the summer, but it has just naturally returned making me keener than ever to make it a significant part of the blog. Something that really irritates me in life is the urge to live a healthy lifestyle, but never having enough time to do so. In the evening after work the last thing I feel like doing is spending hours in the kitchen producing a healthy meal. So I am constantly trying to create recipes for myself and be inspired by others to get cooking and eat properly no matter how much I can’t be bothered. This recipe is one of those that I created with the intention being to throw it all together in one pan and cook. I wanted to make something that was all about autumn comfort food, utterly delicious and easy to make. If i’m being completely honest, I know how daunting this looks by the quantity of ingredients, but it is so so easy. 
My Autumn Traybake with a Warm Spinach Salad
Prep – 10 minutes
Cooking Time – 45 minutes
Skill – Easy
Ingredients: 
6 Chicken Thighs // 1/2 Chorizo Sausage sliced // 1 Sweet Potato peeled and cut into wedges // 5 Garlic Cloves // 1 Lemon // 1 Red Onion roughly chopped // 1tbsp paprika // 1tbsp ground cumin 
Spinach Salad
Ingredients: 
Handful Spinach // 3 rashers Bacon sliced // 1/2 Red Onion thinly sliced // 1/2 Red Pepper thinly sliced

Method
Pre-heat the oven to 220 degrees (200 degrees) 
Prepare all the ingredients ready to throw into the pan. Put a good amount of oil in a baking dish and put in the oven for 5 minutes to heat up. 
Once the oil is hot you can add the ingredients. Start with the onion, followed by garlic cloves and chorizo. Spread them out evenly and top with some salt and pepper. Then add the sweet potato and top with the chicken thighs. Finally, evenly distribute the lemon, paprika and ground cumin. Place in the oven and cook for 45 minutes. If the chicken starts to brown too much on top, place foil over it and keep in the oven to let it finish cooking through. Whilst the chicken is in the oven you can prepare the spinach salad… recipe below. 

To make the spinach salad, start by heating some oil in a frying pan. Once hot, add the red onion and keep stirring until soft and lighter in colour. Add the bacon and brown all over. Then add the peppers and keep stirring for a few minutes until everything has softened and come together. Add some juice from the lemons and season with salt and pepper. You can leave this until about 5-10 minutes before the chicken is cooked. 
So that everything is ready together, re-heat the spinach mixture in the frying pan and add the spinach. Let it wilt, then serve with the chicken. 



– enjoy – 




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This recipe is entirely my own. 

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