Roast chicken with chorizo and tomato

400 gm small potatoes, quartered
1 Spanish onion, cut into thin wedges
60 ml extra-virgin olive oil
2 tbsp each coarsely chopped thyme and oregano, plus extra leaves to serve
Finely grated rind and juice of 2 lemons
1 garlic clove, coarsely chopped
2 tsp smoked paprika
500 grams chicken breast, halved
2 chorizo, thickly sliced
100 gm cherry tomatoes or small truss tomatoes, cut into clusters
200 ml chicken stock
2 tbsp sherry vinegar, or to taste

The sherry vinegar added at the end of this dish really makes the dish sing, if you do not have sherry vinegar use red wine vinegar or balsamic. You can use chicken thighs on the bone for this, but best to remove the skin.

Preheat oven to 200C. Combine potato and onion in a large roasting pan, drizzle with 30ml olive oil, season to taste and place in oven while you prepare the chicken.
Pound herbs, rind, garlic and paprika in a mortar and pestle until a paste forms, stir in half the lemon juice and remaining oil. Transfer to a bowl with chicken, stirring to coat well, and stand to marinate for 10 minutes.
Heat a large frying pan over medium-high heat, add chicken pieces and cook, turning once until browned (2 minutes on each side). Add to roasting pan with chorizo and tomatoes, drizzle with any remaining marinade and return roasting pan to oven.
Meanwhile, return frying pan to medium-high heat, deglaze with stock and simmer until slightly reduced (1-2 minutes). Add remaining lemon juice, season to taste and pour into roasting pan. Cook until potato is tender and chicken is cooked through (20-25 minutes). Add vinegar to pan, then serve chicken, chorizo and vegetables hot with pan juices, scattered with extra herbs.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user JACKBQ.