This is a super easy, hands-off sort of meal. Especially as there’s no worrying about adding herbs or other flavours, as it all comes from the chorizo and chicken while it’s cooking. In fact, I find it a little hard to concentrate as the smell of the chorizo wafts up to my office…

Make in 1 hour 10 minutes (with two 30 minute breaks)

• Serves 1
• 2 of your 5 a day
• Gluten free
• Dairy free

Ingredients

• 1 tsp vegetable or rapeseed oil
• 200g chicken thigh fillets
• 200g potatoes, cut into wedges
• 50g cooking chorizo, cut into small chunks
• half a red onion, cut into wedges
• half a courgette, sliced
• half a pepper (red and/or yellow), cut into chunks

Method

1. Heat the oven to 220°/200°C fan/gas mark 7. Add the oil to the roasting tin and add into the heated oven until the oil is hot.
2. Add the chicken, potatoes and chorizo to the hot oil in the roasting tin and cook for 30 minutes.

– 30 minute break –

3. Give the roasting tin contents a bit of a shake and remove any excess liquid in the bottom. Add in the red onion, courgette and pepper and cook for another 30 minutes.

– 30 minute break –

4. Serve!

Tip

If you find the vegetables go a bit soggy, rather than nicely brown, try using a bigger roasting tin – this will help to prevent your veggies swimming in liquid. Of course, removing any liquid during (and after) step 3 will help with this too.