This Spanish potato dish is brimming with vibrant flavours and is easy to create in bulk making it ideal for parties and special occasions. Our Spanish chicken, chorizo and potato one pot requires little maintenance but has big payoffs; amazing flavours (largely helped by the inclusion of chorizo and smoked paprika) and incredibly filling. Get into the method below.
Preheat your oven to 220*c / gas 7
Cook the potatoes in salted boiling water until tender. Drain and leave until needed.
With a sharp knife cut the chicken thighs in half, place onto a large tray with the potatoes, drizzle over the olive oil and season with salt and milled pepper. Cook for 10 minutes.
Remove from the oven and add the sliced chorizo, garlic, red onions, courgette and fresh thyme. Pop back into the oven for a further 10 minutes.
Remove the tray again and add the kale and pop back in for 5 minutes.
Just before serving sprinkle over the pumpkin seeds and squeeze over the juice of one lemon.
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500g baby potatoes, halved (or 2cm cubed Roosters)
8 chicken thighs, bone removed skin on
100g chorizo sausage, thinly sliced
Juice of one lemon
½ tsp smoked paprika
2 small red onions, cut into ¼’s
6 garlic cloves, skin on
1 large courgette, cut into chunks
200g kale, roughly chopped
25g pumpkin seeds
2 tsp fresh thyme
1tbsp olive oil