For my birthday recently, my (literally) oldest friend Mark bought me a hamper from the Spanish food aficionados, Brindisa. It was packed with Iberico ham, charcuterie, cheeses and piccante (hot) chorizo sausages. It is the latter that has inspired this recipe and it couldnt be simpler.
This is a brilliant mid-week one-tray wonder. All you need to do in advance is par-boil the potatoes for a few minutes until tender, then chuck everything onto the tray and bung in the oven.
The oils from the chorizo veritably pour out to give you a wonderful smoky paprika gravy so make sure youve got some crusty bread on hand to mop it up.
I sprinkled the chicken thighs with my latest find Laura Santtinis Taste #5 Umami Dust, for an added kick of flavour. It isnt essential but it did take the savouriness to another level.
2 chicken thighs, bone-in, skin on
1 large potato, peeled, chopped into chunks and parboiled for 7-8 mins
1 lemon, chopped into chunks
2-4 fresh chorizo sausages (not the dried ones), sliced into 1cm-thick rounds
1 tbsp oilive oil
Sprinkling of Taste #5 Umami dust (optional)
1. Preheat the oven to 180C. Put all the ingredients into a shallow baking dish. Cover with tin foil and cook for 20 mins. Remove tin foil and cook for a further 10 mins to crisp up the chicken skin. Serve.
How easy is that? Enjoy!