THERE ARE ROASTS AND THERE ARE ROASTS!
I do love a good old traditional joint of meat with loads of veg, yorkshire pudding and heaps of broccoli cheese etc. But that tends to be a labour of love and more of a cold Winter Sunday affair.
THIS CHORIZO CHICKEN DISH
however, is a superb alternative when you are craving the comfort factor of a roast but want one that takes half the time…and uses half the pots and pans…or only one!
THIS IS WHAT YOU NEED:
couple of lashings of olive oil (not pictured)
sprinkling of dried oregano
3 red onions
whole head (less if you’re not wild about it) of garlic skins still on
8 to 12 large chicken drumsticks, skin on, washed and drained
at least 250g spicy (or regular if you’re not a ‘heat’ fan) chorizo
a generous handful of good sized carrots
at least 5 medium to large potatoes
salt and pepper as desired
This quantity gives me leftovers as my kids are not big eaters. As with all my recipes, adjust measures according to your needs.
THIS IS WHAT YOU DO:
Divide the chicken between two trays. (If using smaller quantities than those above, you may only need one tray.) Then do the following, throwing everything into the tray as you go along.
Slice the chorizo about 0.5cm thick if possible but thicker is fine.
Cut the onions into quarters or smaller wedges if preferred.
Separate the garlic cloves and chuck them in, still in their skins.
Peel and cut the potatoes in quarter lengthways.
Then with knife at right angles to the cuts, cut again to create wedges.
Peel and slice the carrots, halving the larger ones lengthways first to avoid huge wedges.
Sprinkle the dried oregano over everything and season as desired. Drizzle the oil.
Give it all a stir with a large metal ladle to mix the ingredients nicely.
Roast at 200C for 1 hour, swapping the trays over half way.
This dish is inspired by a Nigella Lawson recipe.