The one-tray base is the easiest dinner of all! The juices from the chicken and chorizo infuse the potatoes with a smoky richness. Serve with wilted greens or salad and crusty bread for a heart, no-fuss meal.
1 tbsp dried oregano
2 tsp smoked paprika
1/2 tsp chilli flakes
900g agria potatoes, peeled and sliced into 1 cm rounds
1 large red onion, thinly sliced
1 chorizo sausage, thinly sliced*
2 tbsp olive oil
2 cloves garlic, crushed
sea salt and freshly ground pepper
11/4 cups free range chicken stock*
12 free range mixed chicken thighs and drumsticks
12 slices lemon
olive oil
*We used Moreish Meat’s free range smoked choritzo, chicken stock and chicken thighs and drumsticks
Preheat the oven to 180˚C.
Combine the oregano, paprika and chilli in a small bowl.
Put the potatoes, onion, chorizo, oil and garlic in a large bowl with half of the spice mixture. Season generously with salt and pepper and toss to combine well. Transfer to a shallow baking tray and spread evenly then pour in the stock.
Season the chicken with salt then sprinkle with the remaining spice mix. Place on top of the potato mixture and top each piece with a slice of lemon and a little drizzle of olive oil.
Roast for about 40 minutes until the chicken is golden and fully cooked and the potatoes are meltingly tender, basting the chicken with some of the pan juices after 20 minutes.
Serves 4-6
