Chicken with Chorizo and Potatoes

An ideal midweek dinner of chicken with chorizo and potatoes.

Once you’ve prepared the ingredients this dinner can be pretty much left to look after itself, with just an occasional stir, leaving you to do something more exciting (for me this week it was cleaning the house while waiting for Tom to come home from work).

Print Recipe

Chicken with Chorizo and Potatoes

Course

Mains

Cuisine

Spanish

Prep Time

10 minutes

Cook Time

1 hour

Servings

people

Ingredients

• 1 chicken breast
• 1 pepper
• 12 new potatoes
• 1 Onion
• 1 tsp oregano
• 1 tsp olive oil
• 100 g chorizo
• 1 handful cherry tomatoes

Course Mains Cuisine Spanish Prep Time 10 minutes Cook Time 1 hour Servings people Ingredients 1 chicken breast 1 pepper 12 new potatoes 1 Onion 1 tsp oregano 1 tsp olive oil 100 g chorizo 1 handful cherry tomatoes

Instructions

1. Preheat the oven to 220°C/gas mark 7/425ºF
2. Rub the chicken with some of the oil and place in an over proof dish
3. Chop the onion, pepper and chorizo into chunks, half the potatoes and add to the oven proof dish (if the potatoes are particularly small there's no need to cut them)
4. Sprinkle over the olive oil and oregano and mix well
5. Place in the oven and cook for 30 minutes, stir then cook for a further 30 minutes. The chorizo should release lots of lovely juices that you want to make sure is spread over the other ingredients when you stir.

Recipe Notes

When I made this I used leftover chicken from our Sunday roast, I found that I needed to stir the ingredients a couple of extra times to make sure that the chicken didn't dry out.