Sunday, 23 August 2015

Chicken, potato and chorizo bake

Are you in need of a quick and easy supper dish, that's healthy and tasty and with hardly any washing up too !  Well this is the dish for you, a one pot dish that uses one of my favourite cuts of chicken, thighs juicy and extra tasty they are also a great economy cut too, providing plenty of flavour and flesh for your buck.

To enhance the dish I used fresh oregano from the herb garden including the flowers so beloved of the bees at the moment. Did I tell we now host a hive in the garden so I am much more aware of what flowers they enjoy and oregano is a firm favourite, along with cat mint and thyme.

What you need
  • Chicken thigh - skin on and bone still in
  • Chorizo - approx 1/2 a loop, chopped into chunks
  • 1 red pepper - seeds removed and chunkly chopped
  • 1 red onion - peeled and chunky chopped
  • Couple of large handful - washed baby potatoes, chopped in half or quatered if large
  • Small bunch of fresh oregano
  • Extra virgin rapeseed or olive oil - about 1 tbsp
  • Large metal baking tray
  • Salt and freshly ground black pepper
What you do

  • Pre heat the oven to 220c / 180c fan
  • Place all the ingredients in a large metal baking tray
  • Toss so all ingredients have a very light coating of oil

Bake for approx 30 minutes baste with some of the delicious juices, bake for another 30  minutes or so until golden.

  • Remove and serve with a freshly dressed green salad and a glass of something chilled.

We are linking up to recipe of the week over on A Mummy Too

                                            Link up your recipe of the week

And to Cooking with Herbs over on Lavender and lovage - who's theme this month is Summer Herb



Riya Singh said...

Thanks so much for an amazing blog! So much work and sharing. I am truly impressed.
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Karen S Booth said...

This looks amazing Linzi and just the sort of food we love here at L and L!

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