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Blog » One-Pot Roast Chicken with Chorizo

Don't you just love the sound of a recipe that begins with the words "One Pot". Better still, if you have guests coming round for dinner, a lovely bit of free-range chicken will usually appeal to most palettes. However, don't be misled by what may appear a simple and plain recipe. With the combination of chicken with chorizo and lemon, this is a flavour sensation from Nathan Outlaw, who we acknowledge and thank for this recipe, along with


8 chicken thighs still with the skin

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

Preheat your oven to 220 degrees C/gas mark 7.

Place the chicken with the skin facing up, in a large roasting tray along with the chunks of sweet potatoes.

Gently crush the garlic cloves without peeling them and place among the chicken thighs.

Drizzle the roasting tin with rapeseed oil and add the chicken stock, then season. Squeeze the lemon juice into the tin, then leave the squeezed lemon halves in the tin.

Bake for approximately 45-50 minutes, adding the chorizo, courgettes and chilli 15-20 minutes before the end.

When the chicken is cooked through and the vegetables are tender, take the tray out of the oven and allow to rest for two minutes.

Mix the spinach and parsley leaves through the hot chicken mix, then serve immediately afterwards.

Next time you are doing your meat shopping online, ready for your door-to-door delivery, make sure you include some lovely free-range chicken thighs in your order, but don't forget to check out all the other meat we have here at Battens Farm, Nailsea, near Bristol.