This chicken recipe couldn't be easier - get yourself some good quality chicken legs, plonk them in a roasting tin and scatter around some potatoes, thickly sliced chorizo sausage, lemon wedges and a few sprigs of thyme.
Prep time: 5 minutes
Cook time: 30 minutes
4 free-range chicken legs
200g chorizo sausage (the kind that is ready for eating), cut into thick slices
1 lemon, quartered
400g potatoes, peeled and cut into bite size pieces
Splash of white wine (optional)
A few sprigs of thyme
Oil, for drizzling on the chicken
Salt and pepper
1, Preheat the oven to 220C. Bring a large pan of salted water to the boil and par-cook the potatoes for a few minutes, then drain. Take a large baking dish and place the potatoes in the bottom.
2. Place the chicken legs on top and arrange the lemon wedges and chorizo slices in between. Scatter the thyme on top. Add a good splash of white wine (optional) to the pan and drizzle over some oil.
3. Season with salt and pepper and bake for about 30-45 minutes or until the chicken skin is crisp and golden and the juices run clear when a skewer is inserted at the thickest part of the largest chicken leg.