Chicken with chorizo and potatoes

• Gluten free

• Meat

  • 8 Chicken thighs on the bone
  • 400 g Cooking chorizo sausages

• Produce

  • 1/2 Lemon, zest and juice
  • 800 g Potatoes, new
  • 1 Red onion
  • 1 tsp Thyme or oregano, dried

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on bbc.co.uk

Description

Ingredients

• 1 tbsp olive oil
• 8 chicken thighs on the bone
• 400g/14oz cooking chorizo sausages (small size whole, larger size, cut into chunks)
• 800g/1lb 12oz new potatoes, halved
• 1 red onion, peeled and roughly chopped
• 1 tsp dried thyme or oregano
• ½ lemon, zest and juice
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C (fan)/Gas 6.
• Drizzle the oil into the bottom of a large roasting tin. Put chicken thighs into the tin, turning to coat the skin in oil, then turn them skin-side up. Add in the chorizo, the potatoes and the onions in (you may need two tins, if yours are not big enough to hold everything in a single layer). Sprinkle over the dried thyme (or oregano) and the lemon zest. Squeeze over the lemon juice and season everything with salt and freshly ground black pepper.
• Cook in the oven for 45 minutes to 1 hour, or until the chicken is cooked through and the potatoes are crisp on the outside and tender on the inside. Serve with a crisp green salad.