Author Notes
The great thing about this recipe is that you can do lots of swaps and still have a delicious supper on the table in less than an hour! Lamb or pork steaks instead of chicken, smoked pancetta instead of chorizo, white potatoes instead of sweet potatoes, different vegetables and herbs, orange instead of lemon. The combinations are endless! It's also delicious with chunky fish fillets (cod, halibut, turbot etc) but don't add them to the pot until the last 20 minutes... —Fiona Kirk
Ingredients
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4
chicken thighs (skin on)
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1
large sweet potato, peeled and cut into chunks
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8
garlic cloves, skin on
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100 milliliters
good chicken stock
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1
lemon, halved
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200 grams
smoked chorizo, sliced
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3
medium courgettes/zucchini, cut into thick batons
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1
plump red chilli, deseeded and finely sliced
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1
bag baby spinach leaves
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2 tablespoons
fresh parsley leaves, roughly chopped
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extra virgin olive oil
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sea salt crystals
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freshly-ground black pepper
Directions
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Preheat the oven to 220C/425F/GM7
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Place the sweet potato chunks in a bowl, add a little extra virgin olive oil, a pinch of sea salt crystals and a few grindings of black pepper, mix well and place in a long shallow roasting tray.
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Nestle the chicken thighs (skin side up) and the garlic cloves in amongst the sweet potato, pour the chicken stock over the whole lot, add the juice from the lemon and the lemon halves and roast in the middle of the oven (uncovered) for 30 minutes.
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Add the chorizo, courgettes/zucchini and chilli and roast for a further 15 minutes or until the chicken is cooked right through and the vegetables are cooked but still have a bit of 'bite'.
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Tuck the spinach and parsley leaves in amongst the whole lot, roast for a further 5 minutes then take the dish out of the oven and leave to rest for a few minutes before serving.
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