• 700 grams/25 ounces baby potatoes, washed and sliced in half
  • ½ to 1 bulb garlic, broken up into cloves (unpeeled)
  • 800 grams/28 ounces skinless, boneless chicken thighs (about 6 thighs)
  • 1 teaspoon paprika
  • large pinch cayenne chili pepper (optional)
  • salt, pepper & olive oil
  • 1 chorizo (about 125 grams/4.5 ounces), sliced fairly thickly (about 1 inch slices
  • 600 grams/21 ounces cherry tomatoes
  • 2 tablespoons balsamic vinegar
  • large handful of fresh basil leaves


  • STEP 1
    Preheat the oven to 180C/355F.
  • STEP 2
    Put the baby potatoes in a large baking dish or roasting tray along with the garlic.
  • STEP 3
    Rub the paprika all over the chicken, then tuck it in between the potatoes and garlic in the dish/tray. Drizzle everything with olive oil (probably about 2 tablespoons) and jiggle around a little. Finally, sprinkle the cayenne pepper over the chicken (if using) and grind a generous amount of salt/pepper over the whole dish.
  • STEP 4
    Bake for about 30 minutes, then remove from the oven, jiggle the potatoes around a bit and add the chorizo to the dish (poke it down well so that it doesn’t dry out). Then add the tomatoes. Return the dish/tray to the oven for another 30 minutes.
  • STEP 5
    Remove from the oven and drizzle over the balsamic vinegar. Scatter over the basil and serve.

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