Chicken & chorizo bake

Serves 2

  • olive oil
  • 1 red onion, peeled and sliced
  • 4 chicken thighs (skin on and bone in)
  • 150g cooking chorizo, sliced into 1cm thick slices
  • a generous handful of baby new potatoes, halved
  • 1 tsp dried oregano
  • balsamic vinegar for drizzling
  1. Preheat the oven to 220C / 200C fan / Gas mark 7. 
  2. Put 1 tbsp oil in the bottom of a shallow roasting tin. Scatter with the sliced red onions. 
  3. Trim any excess skin from around the chicken thighs. Rub the skin in a little olive oil, sprinkle with some salt and place, skin side up, in the roasting tin.
  4. Scatter the sliced chorizo and the new potatoes amongst the chicken thighs. Sprinkle the oregano over the top. Drizzle with some balsamic vinegar and olive oil.
  5. Cook for 45 minutes to 1 hour until the chicken is cooked through and the skin is golden brown. Baste half way through cooking with the pan juices.