Smokey Chicken with Chorizo, Baby Potatoes & Tomatoes

Smokey Chicken with Chorizo, Baby Potatoes & Tomatoes

Paired with chorizo, potatoes and tomatoes, our bush blend honey and sage roasted chicken dish is packed full of flavour and will most certainly be a family favourite!



  • 1 Rangitikei Bush Blend Honey & Sage Roast Chicken
  • 750g baby potatoes
  • 200g chorizo
  • 300g truss tomatoes
  • 3 cups baby spinach


  1. Preheat oven to 180°C.
  2. Remove chicken along with liquid marinade from bag and transfer into lined baking pan. Scatter the baby potatoes around the chicken then cover loosely with foil or baking pan lid.

NOTE: Covering during cooking helps to infuse the flavour slowly into the chicken.

  1. Place in the oven and cook for 70 minutes.
  2. Remove the foil or lid and nestle the tomatoes, chorizo and baby spinach in with the potatoes, season with salt and pepper and gently toss in the juices from the pan.
  3. Continue cooking for 15-20 minutes or until the skin of the chicken is golden brown, juices run clear and internal temperature reaches 82°C in the thickest part of the chicken.
  4. Once cooked, remove chicken from the oven and set aside for 5 minutes to rest before carving and serving with the potatoes, chorizo & tomatoes.

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