Chicken, Chorizo and Sweet Potato Bake
Pan-frying the chicken for a few minutes before roasting gives the skin a lovely crispiness and golden colour, but if you are stuck for time you can skip this step.
|2 tbsp||olive oil|
|8||chicken thighs, skin on|
|150g (5oz)||chorizo, chopped into chunks|
|1||red onion, thinly sliced|
|2||sweet potatoes, cut into wedges (no need to peel)|
|a handful of rosemary leaves|
|1 tsp||dried chilli flakes|
|sea salt and black pepper|
1. Preheat the oven to 200˚C/180˚C fan/gas 6.
2. Heat one tablespoon of the olive oil in a large pan over a medium–high heat. Season the chicken thighs with salt and pepper, then place them into the hot pan, skin side down. Fry for 5–6 minutes, or until golden and crisp, then turn and fry on the other side for another 3–4 minutes.
3. Transfer to a roasting tin, skin side up, with the chorizo, red onion and sweet potato. Using a vegetable peeler, peel strips of zest off the orange and add them to the tin, together with the rosemary, chilli flakes and remaining tablespoon of oil. Season with salt and pepper and gently combine everything together. Bake for 35–40 minutes, or until the chicken and sweet potato are cooked through. Serve immediately.