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All-in-one Spanish chicken

Crisp, golden skinned chicken sits on a bed of peppers, chorizo, potatoes and olives in this flavoursome Spanish-inspired one pot. Great for a 30 minute midweek meal


Ingredients

  • 2 tsp olive oil
  • 2 skin-on chicken breasts, about 150g each
  • 300g new potatoes, chopped into small cubes
  • 1 red pepper, deseeded
  • 1 garlic bulb
  • ½ x 150g pack diced chorizo
  • 60g pitted black and green olives
  • 1 medium orange
  • ½ x 28g pack flat-leaf parsley, leaves roughly chopped

Step by step

  1. Preheat the oven to 220°C, fan 200°C, gas 7. Heat 2 teaspoons of olive oil in a large nonstick frying pan on a medium heat. Season the chicken and add to the pan skin-side down, then scatter the potatoes around. Leave to cook and brown while you prepare the rest. Stir the potatoes once or twice.
  2. Meanwhile, thickly slice the pepper and cut the garlic bulb in half horizontally. Put them in a large roasting tin with the chorizo and olives. Grate in the orange zest, cut the orange into wedges and add to the tin with most of the parsley and seasoning. Tip in the potatoes and the chicken and mix well to combine, then spread everything out well and turn the chicken skin-side up.
  3. Roast in the oven for 20 minutes, or until the veg are tender and the chicken is cooked through, with crisp, golden skin. Before serving, scatter with the rest of the parsley.
source:https://www.sainsburysmagazine.co.uk/recipes/mains/all-in-one-spanish-chicken
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