8 chicken thighs (bone in)
1 tablespoon of olive oil
1/2 teaspoon of dried chilli (or to taste)
1 tablespoon of fresh thyme
1 garlic clove, crushed
Zest of a lemon
2 chorizo sausages, sliced
2 large carrots, sliced
Juice of 1 lemon
salt and pepper
The spiciness of the chorizo combined with the sweetness of the carrots take this chicken bake to the next level.
Pairs well with …..
Roasted sweet potatoes and a green salad
Hints and Tips
For a different texture add red bell peppers during the last 10 minutes of cooking.
Place chicken thighs in a glass bowl along with the olive oil, thyme, chill and lemon zest.
Coat the chicken (best to use your hands!) and refrigerate for 30 minutes.
Pre heat fan-forced oven to 180C (360F) degrees.
Remove chicken from refrigerator and arrange in a single layer skin-side up in a baking dish along with the chorizo and carrots.
Drizzle with a little olive oil and add the lemon juice and season with salt and pepper.
Cook for 40 minutes then increase the heat to 200C (390F) degrees and cook for a further 10 minutes.
Remove chicken, chorizo and carrot from pan and arrange on a platter
Place the baking pan on the stove and heat pan juices for 5 minutes until sauce as reduced and thickened slightly.
Pour sauce into a serving bowl and serve along with the chicken.