Roast Chicken with Chorizo
Roast Chicken with Chorizo



  • 500g small new potatoes, halved
  • 2 tbsp olive oil
  • Salt and pepper
  • 8 chicken thighs, skin and bones removed
  • 1 tsp smoked paprika
  • Pinch of cinnamon
  • Handful of thyme sprigs
  • 120g chorizo, cut into chunks
  • 4 tomatoes, quartered
  • 2 cloves of garlic
  • Handful of parsley, chopped
  • Preheat the oven to 220C. Place the potato halves in a roasting tin, toss with 2 tbsp of oil and some seasoning, and roast for 15 mins. Cut the thighs in half, and coat with the paprika and cinnamon. Scatter with thyme, season well and stir together. Set aside in a bowl.
  • Once the potatoes have been roasted for 15 mins, stir them, then nestle in the chicken and tomatoes. Scatter with the chorizo and garlic, season well, drizzle with oil and roast for 20 mins all together. Scatter with parsley and serve.
1 hr
4 serving

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