Gutsy Mediterranean flavours make this spin on roast chicken and chips a really satisfying midweek supper
Prep:10 mins
Serves 4
140g cooking chorizo2 red onions, cut into wedges4 garlic cloves, left whole4 chicken thighs4 chicken drumsticks4 medium potatoes, unpeeled and cut into wedges2 rosemary sprigs2 tbsp olive oil
STEP 1Heat oven to 220C/200C fan/gas 7. Cut the chorizo into slices the thickness of a pound coin. Put the onion and garlic in the bottom of a large roasting tin. Scatter over the chorizo, then add the chicken pieces, potato, rosemary and a couple of grinds of black pepper. Drizzle with olive oil, then bake for 45 mins.STEP 2Halfway through the cooking time, give everything a good baste in the chorizo juices.
