Chicken Dinner Winner – Maximum taste, minimum work
Let’s be honest. This is not the prettiest of dishes. But tasty? Certainly is! And super easy to put together and make, so a real winner winner chicken dinner. Consider it an early Mother’s day present. You’re welcome. Roasted Chicken and Chorizo One Pot Wonder pretty much says it all. Apart from the addition of those salty olives, juicy tomatoes and potatoes. Add on a small green salad and some bread to mop up the juices and you have a complete dinner.
Roasted Chicken and Chorizo One Pot Wonder was never destined to be a beauty queen. Just look at how it all began:
Ted and I were at the new supermarket when I found these. “What are you getting those for?” he enquired. “I just NEED them” was my response, with no clear idea of where they would end up. I do quite like Nigella’s chilli recipe that starts with frying chorizo, but I was thinking something a bit lighter. Googling ensued. Donna Hay’s recipe looked good, but I liked the additions from the Woolies recipe (but just quietly it was very poorly written) so I sort of experimented with them both. Tuesday nights, and the Allie Cats are always up for being taste testers.
This dinner is an easy one, and can be organised and then just popped into the oven. So preheat the oven to 200°C and line two trays with baking paper. You could possibly just use one if you have a large catering size dish, but give the food some space to cook and get some nice roasted colour on – too much in the pot will lead to stewing rather than roasting. Just note – I have a wide oven and can get two large baking trays side by side – if you have them on different levels, please swap half way through the cook.
Chop up chicken thighs into four pieces. I used 1.5 kg for 6 of us and there were no leftovers, but the boys do eat heartily! Next chop up that lovely chorizo:
When at the deli, buy the best chorizo they have – this is one of the base flavours of the dish. The supermarkets now stock European chorizo which has better flavour and colour. Next grab some potatoes, cherry tomatoes, fresh oregano, olives, red onion, lemons and garlic:
I used baby chat potatoes, but you could use whatever potato you prefer, just chop into large chucks. Mr L has requested that next time some sweet potato wedges be added as well – great idea! Pop the chicken, chorizo, onion, oregano, garlic cloves and potato in a large bowl, season, drizzle with olive oil and toss to coat evenly. (You could just do this in the baking trays for less washing up if you like). Spread evenly in the pan and nestle lemon wedges in between:
See how spreading over two pans gives a little bit of roasting space? Pop into the oven and bake for 25 minutes. You can give it a shake and turn the chicken in this time if you want, but it is not necessary. Add in the cherry tomatoes and olives and bake for a further 10 minutes, until the chicken and potatoes are cooked through:
Oh, the aroma as you pull this out of the oven! The boys were clamouring around the bench! We served this with homemade pita bread and tzatziki and a green salad for adults. Just know that the bread is essential as those juices are delicious! Enjoy!
- 1.5 kg of chicken thigh fillets, each cut into 4 pieces
- 2 chorizo, thickly sliced
- 1 tbs olive oil
- 1 cup black olives (preferably pitted)
- 250g cherry tomatoes
- 4-6 sprigs of fresh oregano
- 1 lemon, cut into thin wedges
- 4 cloves of garlic
- 1 red onion, cut into thin wedges
- salt and pepper
- 750g baby chat potatoes, halved
- Preheat oven to 200°C and line two baking trays with baking paper. Toss the chicken, chorizo, potatoes, oregano and garlic in the olive oil, season well with salt and pepper and spread evenly over the two baking trays. Nestle the lemon wedges in between the chicken and potato.
- Roast for 25 minutes, turning chicken once if you like.
- Remove from oven and add the olives and cherry tomatoes. Cook for a further 10 minutes, until chicken and potatoes are cooked through and golden.
- Serve with some flatbread or crusty bread and a green salad