Chicken With Chorizo & Potatoes

I’ve been making chicken this way for years. It’s known affectionally in my house simply as Chicken Chorizo Potato. We ate this delicious traybake so much during lockdown because it’s so easy to make, but feels like such a treat. That said, you won’t believe how easy this is to make. It’s only a matter of putting things in the roasting tin, putting it in the oven and then the excruciating wait as your house fills with delicious, mouth-watering aromas.

You can make this dish as I’ve specified with chicken legs, but thighs work really well too. I’ve even made this with skin-on chicken breasts (with the bones in when I can find them) and that also works really well. I’ve specified using two chicken legs in this recipe, but it will stretch to feed more people if you need it to. Simply do thighs and drumsticks or add two more chicken legs. It’s not super complicated to stretch this recipe for the whole family, especially if you have some bread or side dishes alongside it.

For serving, I love to have a baguette on the side to soak up all the delicious pan juices. The roasted lemon and roasted garlic cloves are just brilliant smeared on the bread as well. I usually serve some green beans or peas on the side of this just to make it feel like I’m eating my veggies, but sometimes I don’t even bother. There’s a lot of eating in this dish and it’s so deliciously satisfying. Corn on the cob is also a brilliant side option to serve with this, especially in the summer.

Ingredients

• 500g miniature new potatoes
• 190g cooking chorizo, chopped into smaller pieces or coins
• Whole bulb of garlic, split into cloves but do not peel them
• Plenty of olive oil or garlic oil for drizzling
• 2 whole lemons, sliced
• 2 chicken legs
• Salt & Pepper

Method

1. Preheat the oven to 180°C / 160° Fan /350°F.
2. Tumble your miniature new potatoes, chorizo pieces and garlic cloves (still in their skins) into a roasting tin that will hold everything in the end. Drizzle generously with olive oil or garlic oil and stir with a wooden spoon until everything is nicely coated in the oil.
3. Rub some oil on your chicken legs and place them in the tin. Sprinkle everything with sea salt flakes and plenty of freshly ground black pepper to season.
4. Dot your lemon slices all across the top of the pan so that it’s on top of both potatoes & chorizo, but also the chicken legs. As the lemon flesh roasts, the juices will flow down into the dish and flavour everything beautifully. (See photo above for reference.)
5. Give the whole lot one last drizzle of oil, making sure to hit those lemon slices a bit and pop the roasting tin into the oven. Roast for 1 hour 20 minutes or until the chicken is fully cooked and the potatoes are cooked through and have a golden blistering on their skins.
6. Serve hot and piled onto a plate or in a pasta bowl, drizzled with pan juices. Enjoy this with any veggies you like on the side and some crusty bread for dipping into the juices and the soft roasted garlic & lemons.