There is nothing quite as disappointing as a recipe that claims to be easy but turns out to be fiddly and time-consuming. I promise you this is not one of those recipes! This one-pan chicken with chorizo is so straight forward yet so wonderfully tasty it is equally suited to a mid-week family meal or a weekend dinner with guests.
This one-pan chicken with chorizo is such a useful dish to have in your recipe collection because its so quick to prepare. You can cook it straight away but I usually throw it together in the pan in the morning or the night before and pop it in the fridge, then simply drizzle it with oil and put it in the oven an hour before dinner time.
Its important to use chicken with the bone in because it will stay much more moist, and have much more flavour. I use either a combination of thighs and drumsticks, or if I have more time, a whole chicken that I cut into pieces.
During cooking the chicken and lemon release their juices and create a wonderful sauce that will have you and your guests dunking bread into the pan long after the chicken and chorizo is gone. Because you leave the skin on the garlic you end up with these little nuggets of goodness that you squeeze to release the nutty, creamy roast garlic.
I like to serve this dish straight to the table in the pan its cooked in so you can keep going back to more.
Prep time:
Cook time:
Total time:
Serves: 4
- 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)
- If cooking straight away preheat your oven to 180C fan bake.
- Line a large roasting pan with two layers of greaseproof paper.
- Combine the smoked paprika, flour and salt in a small bowl and rub on to your chicken pieces.
- 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.
- 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.
Note. We don’t usually eat the lemon, but leave it in the pan when serving because it adds a wonderful acidity to the sauce. And if the sun-dried tomatoes do catch a bit and blacken, like those in the photo below, its no problem, they still taste great!
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