An easy chicken, chorizo and potato traybake that is so easy to throw together for dinner, you'll be putting this dish on the menu every week!
Ingreadient
- 1 tbsp olive oil
- 8 chicken thighs on the bone
- 400g/14oz cooking chorizo sausages (small size whole, larger size, cut into chunks)
- 800g/1lb 12oz new potatoes, halved
- 1 red onion, peeled and roughly chopped
- 1 tsp dried thyme or oregano
- ½ lemon, zest and juice
- salt and freshly ground black pepper
Direction
- Preheat the oven to 200C/180C Fan/Gas 6.
- Drizzle the oil into the bottom of a large roasting tin. Put chicken thighs into the tin, turning to coat the skin in oil, then turn them skin-side up. Add in the chorizo, the potatoes and the onions in (you may need two tins, if yours are not big enough to hold everything in a single layer). Sprinkle over the dried thyme (or oregano) and the lemon zest. Squeeze over the lemon juice and season everything with salt and freshly ground black pepper.
- Cook in the oven for 45 minutes to 1 hour, or until the chicken is cooked through and the potatoes are crisp on the outside and tender on the inside. Serve with a crisp green salad.
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