Thank you Pretty Edible Stylist for sharing this delicious recipe. We’re big fans of one-pan meals simply for the convenience element & this one packs a flavour punch too!
This is one of those delightful meals where I like to place the pan at the centre of the table, allowing everyone to help themselves!
Serves 4 (this can easily be doubled or halved)
4-8 skin-on, bone-in chicken thighs (depending on size)
150g green olives
200g chorizo, sliced into chunks
a large handful of fresh oregano leaves
1 red pepper and 1 green pepper, sliced into chunks
250g new potatoes, sliced in half
2 large garlic bulbs, sliced horizontally
zest of an orange
olive oil
a large handful of flat-leaf parsley, roughly chopped
1. Preheat the oven to 200C, fan 180C. In a large roasting tin (use two if you don’t have any large ones to allow maximum crisping up), add the chorizo, pepper, new potatoes and garlic in a layer. Place the chicken thighs on top and grate the orange zest, followed by a scatter of the oregano all over the ingredients. Generously add the olive oil to cover the contents of the dish (including the chicken skin) and season well with salt and pepper.
2. Place the tin in the oven and roast for 35 minutes, or until the chicken skin is lovely and golden. (After 20 minutes, I advise quickly basting the chicken and other ingredients with the cooking juices!) Before serving, add the fresh flat-leaf parsley.
Recipe, styling & photography: Natalie Seldon
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