Fast Recipes

Leek, chorizo, cauliflower and chicken bake

Punchy chorizo steals the show in this bake of cauliflower, chicken and leek, with hints of oregano adding some autumn flavours to this quick and tasty dinner.

By Alice Storey
  • Serves 4
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Leek, chorizo, cauliflower and chicken bake


  • 300 gm cauliflower, cut into small florets
  • 200 gm chorizo, halved lengthways, coarsely chopped
  • 10 garlic cloves, separated
  • 2 leeks, cut into 3cm rounds
  • ½ lemon, thinly sliced
  • ¼ cup (loosely packed) oregano, plus extra to serve
  • ¼ cup (loosely packed) flat-leaf parsley, plus extra to serve
  • 80 ml olive oil
  • 8 chicken thighs (about 160gm each), skin scored


  • 1
    Preheat oven to 220C. Combine cauliflower,chorizo, garlic, leeks, lemon and oregano in a large bowl, drizzle with half the olive oil, season to taste and toss to combine. Transfer to a large baking tray and roast, turning occasionally, until starting to colour (10-15 minutes).
  • 2
    Meanwhile, heat half the remaining oil in a large frying pan over medium heat, add 4 chicken thighs, skin-side down, and fry, turning once, until browned all over (2-3 minutes each side). Remove from heat, wipe pan and repeat with remaining oil and chicken. Place thighs on cauliflower mixture and roast until cooked through (10-12 minutes). Scatter with extra herbs and serve.