Chicken, Potato and Chorizo Bake

By Lancashirefood

Are you in need of a quick and easy supper dish, that's healthy and tasty and with hardly any washing up too !  Well this is the dish for you, a one pot dish that uses one of my favorite cuts of chicken, thighs juicy and extra tasty they are also a great economy cut too, providing plenty of flavor and flesh for your buck.
To enhance the dish I used fresh oregano from the herb garden including the flowers so beloved of the bees at the moment. Did I tell we now host a hive in the garden so I am much more aware of what flowers they enjoy and oregano is a firm favourite, along with cat mint and thyme.
What you need
  • Chicken thigh - skin on and bone still in
  • Chorizo - approx 1/2 a loop, chopped into chunks
  • 1 red pepper - seeds removed and chunkly chopped
  • 1 red onion - peeled and chunky chopped
  • Couple of large handful - washed baby potatoes, chopped in half or quatered if large
  • Small bunch of fresh oregano
  • Extra virgin rapeseed or olive oil - about 1 tbsp
  • Large metal baking tray
  • Salt and freshly ground black pepper
What you do
  • Pre heat the oven to 220c / 180c fan
  • Place all the ingredients in a large metal baking tray
  • Toss so all ingredients have a very light coating of oil

Bake for approx 30 minutes baste with some of the delicious juices, bake for another 30  minutes or so until golden.

  • Remove and serve with a freshly dressed green salad and a glass of something chilled.


We are linking up to recipe of the week over on A Mummy Too
                                            
And to Cooking with Herbs over on Lavender and lovage - who's theme this month is Summer Herb
Flowers