Crispy roast chicken thighs with chorizo

Method

1. 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.
2.  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.