Spanish chicken with tomato, chorizo and black olives
Once defrosted, cook and consume within 48 hours.
Please note: this dish contains raw chicken and should be fully cooked before consumption.
Defrost chicken and sauce fully before cooking.
Preheat oven to 220C. Place chicken pieces in a baking tray that fits them snugly , drizzle with olive oil and roast for 35 minutes or until nicely coloured. Reduce heat to 180C, surround with the sauce, cover with foil and continue to cook for a further 20 minutes or until chicken is fully cooked through to the bone (a meat thermometer should read 70C).
Rest for five minutes and serve.