One-pan chorizo chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1.2 - 1.5 kg chicken pieces (bone in, skin on) or 2 pieces per portion
  • 1 tsp smoked paprika
  • 1 tsp flour
  • ½ tsp salt
  • 8 sun-dried tomatoes
  • 2 chorizo, cut in half lengthways
  • 1 lemon, cut into 8 wedges
  • 8 cloves garlic, not peeled
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 tbsp capers
  • 1 tbsp oil
  • 25g butter, cubed
  • freshly ground pepper
  • ½ head broccoli cut into florets (optional)
Instructions
  1. If cooking straight away preheat your oven to 180C fan bake.
  2. Line a large roasting pan with two layers of greaseproof paper.
  3. Combine the smoked paprika, flour and salt in a small bowl and rub on to your chicken pieces.
  4. Lay the sun-dried tomatoes into the roasting pan (placing them under the other ingredients will help to stop them burning during cooking). Arrange the chicken, chorizo, lemon and garlic on top of the tomatoes. Tuck the herbs in and sprinkle over the capers. Drizzle the oil over and dot the butter around the pan.
  5. Roast in the oven for 20 minutes then, if using, arrange the broccoli florets on top of the chicken. Roast for another 25 minutes or until the chicken juices run clear when pricked with a skewer or small sharp knife. Serve simply with a warmed loaf of crusty bread.
Recipe by The Fare Sage at https://www.thefaresage.com/one-pan-chorizo-chicken/