One-pot roast chicken and chorizo

One-pot roast chicken and chorizo recipe

Enjoy this rustic recipe that's bursting with flavour and full of nutritious spinach and sweet potato. It's the perfect dish to be served 'family style'. Simply let the dish rest in the centre of the table and everyone can 'plate-up' and help themselves.

Prep time: 15 minutes

Cook time: 50 minutes

Servings: 8 people


  • 8 chicken thighs
  • 1 pinch black pepper
  • 1 pinch salt
  • 2tbsp parsley, chopped
  • 240g baby spinach
  • 1 red chilli, deseeded and sliced
  • 2 courgettes, cut into thick batons
  • 1 lemon, halved
  • 200ml chicken stock
  • 2tbsp rapeseed oil
  • 1 bulb garlic, broken into cloves
  • 200g chorizo sausage, sliced
  • 800g sweet potato, cut into chunks
  • 2tbsp parsley, chopped


Preheat the oven to gas 7, 220°C, fan 200°C.

Place the chicken, skin-side up, in a roasting tin with sweet potato chunks.

Leaving the skin on lightly crush the garlic cloves and place them amongst the pieces of chicken.

Drizzle the rapeseed oil over the pan and add the chicken stock, then season.

Squeeze the lemon juice in too before adding the juiced halves of lemon to the tray.

Bake in the oven for 45-50 minutes.

About 30 minutes in, add the chorizo, courgettes and chilli.

Cut into the thickest part of the thigh to check that the chicken is cooked through with no pink showing, then remove from the oven and allow to rest for a few minutes.

Mix the spinach and parsley leaves through the hot chicken mix and serve immediately.