One-pan summer chicken
with tomatoes, new potatoes & chorizo
1 hr
Not Too Tricky
serves 4
About the recipe
I’m celebrating one of summer’s most famous fruits – bang-in-season tomatoes – as well as baby new potatoes in this delicious chicken traybake. It’s a gorgeous dish for sharing with family and friends, and showcases the bounty of the season in a seriously tasty way.
Ingredients
800g baby new potatoes
8 free-range chicken thighs, skin on, bone in
olive oil
1 bunch of soft herbs, such as oregano, marjoram, parsley, basil, mint (30g)
½ a lemon
100g higher-welfare chorizo
600g ripe mixed-colour tomatoes
Method
- Preheat the oven to 190ºC/375°F/gas 5.
- Scrub the potatoes, then parboil in a large pan of boiling salted water for 10 minutes, then drain.
- Toss the chicken with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then place skin-side down in a large wide casserole pan on a medium-high heat. Cook for around 10 minutes, or until the skin is beautifully golden, then turn over.
- Pick most of the herbs into a pestle and mortar, add a pinch of salt and bash to a paste. Muddle in 3 tablespoons of olive oil and the juice of half a lemon, then put to one side.
- Slice up the chorizo, then sprinkle into the pan with the drained new potatoes and toss everything together over the heat.
- Add the tomatoes – leave any cherries whole, and halve or quarter any larger tomatoes. Pour in half the herby sauce and toss together again, then pick over the remaining herb leaves.
- Arrange everything in a single layer, making sure the chicken is skin-side up, then roast for 40 minutes, or until the chicken is falling off the bone.
- Drizzle over the remaining herby sauce, then serve up, spooning over the tasty juices from the bottom of the tray. Delicious with a crunchy seasonal salad and some crusty bread for mopping up.
