Roast Chorizo Chicken

Ingredients:

500g new potatoes
1-2 tablespoons rapeseed or olive oil
Salt and freshly ground black pepper
8 x 500g chicken thighs, skinless and boneless
1 teaspoon smoked paprika
1 pinch ground cinnamon (optional)
1 handful fresh thyme sprigs (alternatively, 1 teaspoon dried thyme)
115g piece dried chorizo sausage
4 ripe tomatoes
2 garlic cloves
1 handful flat leaf parsley

Method:

1. Preheat the oven to 220 degrees Celsius.

2. Halve or quarter the potatoes – depending on their size – to produce evenly sized chunks. Place these in a large non-stick roasting tin. Toss with two tablespoons of the oil. Season to taste with salt and pepper, then place in the oven for 15 minutes.

3. Cut the chicken thighs in half, add the smoked paprika and cinnamon (if using). Scatter with half the thyme leaves, season with salt and pepper, stir through and set aside.

4. Make a nick in the skin of the chorizo. Then, peel away the papery skin. Cut the sausage into chunks or rounds.

5. When the potatoes have had 15 minutes roasting, give them a stir, then nestle the chicken and tomatoes into the pan. Scatter with the chorizo, garlic and the remaining thyme leaves, then season with salt and pepper.

6. Drizzle the remaining oil all over, and return to the oven. Roast for 20 minutes, stirring half-way, until the chicken is cooked through, and the potatoes and tomatoes are turning golden brown and crisp at the edges.

7. Scatter the dish with a handful roughly chopped parsley, and serve.

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