• 500g Cornish new potatoes
  • 8 boneless and skinless chicken thighs
  • 100g cooking chorizo, sliced
  • 1 large red onion, cut into wedges
  • 8 garlic cloves, peeled and roughly chopped
  • 1 courgette, chopped into slices
  • 100g cherry tomatoes
  • 1 tsp paprika
  • 1 bulb fennel, sliced length ways
  • 1 tbsp olive oil
  • Salt and black pepper to season
  • Juice of a lemon


  • STEP 1
    Preheat the oven to 220oC (fan 200 oC)
  • STEP 2
    Give the potatoes a wash, cut any large ones in half then simmer gently in salted water for 8 - 10 minutes until tender. Drain the water off.
  • STEP 3
    Place the chicken, fennel and potatoes in a large ovenproof dish, drizzle with olive oil, sprinkle the paprika over the chicken, season and pop in the oven for 15 minutes.
  • STEP 4
    Take the dish out the oven. Add the chorizo, tomatoes, courgette, garlic and red onion to the dish and pop back in the oven for a further half an hour, until everything is cooked through.
  • STEP 5
    Drizzle with lemon juice and serve.

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