This recipe is packed with flavour – juicy tomatoes, spicy chorizo and smoked paprika, caremalised shallots and loads of garlic turn chicken and potatoes into a one-tray wonder.
Serves 4
Prep Time: 15 mins
Cook Time: 1 hour
Ingredients
6-8 chicken thighs
500g potatoes, diced
2 shallots, cut into wedges
6 garlic cloves, peeled
8 medium tomatoes, quartered
75g chorizo
1 tsp sweet smoked paprika
1 tsp dried oregano
Flaked sea salt
Freshly ground black pepper
Method
Preheat the oven to 200°C. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season liberally with sea salt and black pepper. Toss everything together lightly and roast for 20 minutes.
While you're waiting, skin the chorizo and cut it into slices. Pat the chicken thighs dry with paper towel, score the skin with a knife, and season with black pepper and a little salt.
When the 20 minutes is up, remove the roasting tin from the oven and toss the vegetables. Scatter the chorizo over the top and toss again. Place the chicken on top and sprinkle the paprika and oregano over the chicken. Return the tray to the oven for another 20 minutes.
Take the tin out of the oven and spoon the juices back over the chicken so it doesn't dry out. Put the tin back in the oven for another 20 minutes.
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