|Photo: Nathan Outlaw’s one-pot roast chicken and chorizo recipe|
Introduce your children to the flavours of the Mediterranean with this combination of chicken and chorizo.
Takes: 15mins to prepare and 50mins to cook
8 Chicken thighs
800g (1½lb) sweet potato, cut into chunks
200g (7oz) chorizo sausage, sliced
1 bulb garlic, broken into cloves
2tbsp rapeseed oil
200ml (7fl oz) chicken stock
1 lemon, halved
2 courgettes, cut into thick batons
1 red chilli, deseeded and sliced
240g (8oz) baby spinach
2tbsp parsley, chopped
1 pinch salt
1 pinch black pepper
Preheat the oven to gas 7, 220°C, fan 200°C.
Place the chicken, skin-side up, in a roasting tin with sweet potato chunks – a perfect job for little helpers.
Leaving the skin on lightly crush the garlic cloves and ask the children to place them amongst the pieces of chicken.
Drizzle the rapeseed oil over the pan and add the chicken stock, then season. Get the kids to squeeze the lemon juice in too before adding the juiced halves of lemon to the tray.
Bake in the oven for 45-50 minutes. About 30 minutes in add the chorizo, courgettes and chilli.
Once the chicken is cooked through remove from the oven and allow to rest for a few minutes.
Mix the spinach and parsley leaves through the hot chicken mix and serve immediately.
A recipe from the Great British Chefs main meals collection
More Chicken Recipes:
Herby chicken with lemon and almond rice
Chicken and tarragon brioche pies
Chicken, leek and tarragon pies
Buttermilk chicken with sweet potato mash
Italian-style chicken casserole
Herbed chicken thighs