One-pot roast chicken with chorizo
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The beauty of this recipe from Nathan Outlaw is that all the ingredients are cooked together in one pan. That is not to say this chicken recipe is a basic one: chorizo and chicken makes for an interesting pairing, while lemon provides sharpness and chilli packs a punch.
First published in 2015
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Ingredients
Metric
Imperial
- 8 chicken thighs, skin on
- 800g of sweet potato, cut into chunks
- 1 bulb of garlic, broken into cloves
- 200ml of chicken stock
- 1 lemon, halved
- 200g of chorizo sausage, sliced
- 2 courgettes, cut into thick batons
- 1 red chilli, deseeded and sliced
- 240g of baby spinach
- 2 tbsp of parsley, chopped
- 2 tbsp of rapeseed oil
- 1 pinch of salt
- 1 pinch of black pepper
SAVE RECIPE
Method
1
Preheat the oven to 220°C/gas mark 7
2
Place the chicken, skin-side up, in a large roasting tin with the chunks of sweet potatoes
- 8 chicken thighs, skin on
- 800g of sweet potato, cut into chunks
3
Lightly crush the garlic cloves, leaving the skin on, and nestle among the chicken thighs
- 1 bulb of garlic, broken into cloves
4
Drizzle the rapeseed oil over the roasting tin and add the chicken stock, then season. Squeeze the lemon juice into the tin and add the juiced halves of lemon to the tray
- 2 tbsp of rapeseed oil
- 200ml of chicken stock
- 1 pinch of salt
- 1 pinch of black pepper
- 1 lemon, halved
5
Bake for 45-50 minutes, adding the chorizo, courgettes and chilli 30 minutes into the cooking time
- 2 courgettes, cut into thick batons
- 1 red chilli, deseeded and sliced
- 200g of chorizo sausage, sliced
6
Once the chicken is cooked through and the vegetables are tender, remove from the oven and allow to rest for a moment
7
Mix the spinach and parsley leaves through the hot chicken mix. Serve immediately
- 240g of baby spinach
- 2 tbsp of parsley, chopped
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