Recipe: Roasted chicken and chorizo
SERVES 4
- 1 x 1.6kg chicken cut into 8 pieces
- 2 ‘need to cook’ chorizo sausages about 70g each halved lengthways
- 90g large green olives
- 250g cherry tomatoes on
- the vine
- 8 sprigs oregano halved
- 1 lemon cut into wedges
- 12 cloves garlic skin on
- 1 generous tbsp olive oil
- sea salt and cracked black pepper
- Preheat the oven to 200C fan/220C/gas 7. Line a large baking tray with nonstick baking paper.
- Add the chicken, chorizo, olives, tomatoes, oregano, lemon, garlic, oil, salt and pepper and toss to combine.
- Bake for 30-35 minutes or until the chicken is cooked through and the chorizo is crisp. Discard the lemon wedges before serving. Serve with pan juices.
