• Handpicked Harrogate


Ingredients


8 chicken thighs, skin on

800g of sweet potato, cut into chunks

1 bulb of garlic, broken into cloves

200ml of chicken stock

1 lemon, halved

200g of chorizo sausage, sliced

2 courgettes, cut into thick batons

1 red chilli, deseeded and sliced

240g of baby spinach

2 tbsp of parsley, chopped

2 tbsp of rapeseed oil

1 pinch of salt

1 pinch of black pepper


Method

1. Preheat the oven to 220°C/gas mark 7


2. Place the chicken, skin-side up, in a large roasting tin with the chunks of sweet potatoes


3. Lightly crush the garlic cloves, leaving the skin on, and nestle among the chicken thighs


4. Drizzle the rapeseed oil over the roasting tin and add the chicken stock, then season. Squeeze the lemon juice into the tin and add the juiced halves of lemon to the tray


5. Bake for 45-50 minutes, adding the chorizo, courgettes and chilli 30 minutes into the cooking time


6. Once the chicken is cooked through and the vegetables are tender, remove from the oven and allow to rest for a moment


7. Mix the spinach and parsley leaves through the hot chicken mix. Serve immediately


SOURCE: Great British Chefs

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