Crispy roast chicken thighs with chorizo

Name: Crispy roast chicken thighs with chorizo
Yield: Serves 2
Cuisine: British recipesItalian recipes
Ingredients: 4 free-range chicken thighs on the bone, skin on; 6 garlic cloves, unpeeled; Olive oil for drizzling; 100g cooking chorizo, sliced into chunks; Handful of sun-blush tomatoes; 1 lemon, cut into wedges; Small handful of fresh thyme, leaves stripped; 250g pack Tilda Pure Basmati steamed rice (widely available), or similar; Small bunch each of fresh mint, coriander and parsley, roughly chopped

Easy
January 2013

Easy
January 2013

Serves 2
Takes 10 minutes to make, 40 minutes to cook

Who can resist the marriage of chicken and chorizo for dinner? This is an easy recipe for two that’s ready in less than an hour – perfect midweek meal fodder.

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Ingredients

4 free-range chicken thighs on the bone, skin on
6 garlic cloves, unpeeled
Olive oil for drizzling
100g cooking chorizo, sliced into chunks
Handful of sun-blush tomatoes
1 lemon, cut into wedges
Small handful of fresh thyme, leaves stripped
250g pack Tilda Pure Basmati steamed rice (widely available), or similar
Small bunch each of fresh mint, coriander and parsley, roughly chopped

4 free-range chicken thighs on the bone, skin on
6 garlic cloves, unpeeled
Olive oil for drizzling
100g cooking chorizo, sliced into chunks
Handful of sun-blush tomatoes
1 lemon, cut into wedges
Small handful of fresh thyme, leaves stripped
250g pack Tilda Pure Basmati steamed rice (widely available), or similar
Small bunch each of fresh mint, coriander and parsley, roughly chopped

Method

Heat the oven to 200°C/fan180°C/gas 6. Season the chicken thighs, then toss with the garlic in a roasting tin with a little olive oil. Roast for 20 minutes, then add the chorizo, sun-blush tomatoes, lemon wedges and thyme. Roast for another 20 minutes until the thighs are crisp and the juices in the pan have mingled together.
Meanwhile, cook the rice according to the pack instructions, fluff up, then drizzle over a little olive oil. Stir the herbs and some seasoning through the rice and serve alongside the roast chicken thighs, chorizo and lemon wedges, with the pan juices spooned over.

Method

Heat the oven to 200°C/fan180°C/gas 6. Season the chicken thighs, then toss with the garlic in a roasting tin with a little olive oil. Roast for 20 minutes, then add the chorizo, sun-blush tomatoes, lemon wedges and thyme. Roast for another 20 minutes until the thighs are crisp and the juices in the pan have mingled together.
Meanwhile, cook the rice according to the pack instructions, fluff up, then drizzle over a little olive oil. Stir the herbs and some seasoning through the rice and serve alongside the roast chicken thighs, chorizo and lemon wedges, with the pan juices spooned over.

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