- 140g cooking chorizo
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 2 red onion, cut into wedges
- 4 garlic clove, left whole
- 4 chicken thigh
- 4 chicken drumstick
- 4 medium potato, unpeeled and cut into wedges
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 rosemary sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Heat 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.
Halfway through the cooking time, give everything a good baste in the chorizo juices.
Use up leftover chorizo
Spanish chorizo tortilla for 4: Fry 100g chorizo slices, 1 diced red pepper and 1 cubed potato in a large frying pan. Add 6 beaten eggs and cook for 10 mins until set on the bottom. Cook under the grill for a further 5 mins until the top is golden. Serve hot or cold, cut into wedges.