There are some things I always try to have in the house: tins of beans and tomatoes, jars of roasted peppers, a spicy chorizo, fresh tomatoes, eggs, cheese, onions and garlic, fresh herbs. That way, I can always knock up something tasty to eat even if I haven't made the trek to the shops, which for me involves a 20 minute drive in both directions.
Sometimes it means we'll have a simple omelette for supper. At other times, I crave something fresh and spicy and pungent. This intensely garlicky one-pot tray bake is quick to prepare and cook. You can eat it as it is or add a crunchy green salad and maybe some crusty bread to sop up the juices.
I used chicken but vegetarians might like to try it as-is (minus the chorizo but maybe adding a little chilli or paprika), roast some halloumi on top, or crumble goats' cheese over it. Either way, you'll have a substantial and healthy supper on the table in around an hour and most of that's the cooking time.
Chicken with Butterbeans and Chorizo (serves 2-4)
Ingredients:
4 chicken drumsticks (or thighs), preferably free-range
400g cherry tomatoes
1 x 400g tin of good quality butter beans, drained
A couple of roasted red peppers from a jar, cut into strips (optional but good)
About 80g spicy chorizo, sliced into rings
Whole head of garlic, split into cloves, unpeeled
Salt and pepper
Fresh coriander or parsley
Method:
Pre-heat the oven to 200C/400F/Gas Mark 6.
Mix the chorizo, garlic, butter beans, tomatoes and peppers (if using) in the base of a roasting tin. Season with salt and pepper. You shouldn't need any oil as the chorizo will release some during cooking.
Rub the chicken drumsticks with a little oil and season with salt and pepper. Sit them on top of the vegetables in the roasting tin, pushing them down a little.
Cook for 45-50 minutes near the top of the oven, turning the chicken after 30 minutes so it cooks evenly. Turn the oven up to 220C/425F (or put the grill on high) and transfer the chicken to another pan to finish browning (if necessary) while you deal with the sauce.
Squeeze the garlic from its skin and squish it into the sauce with a wooden spoon, breaking up some of the beans and tomatoes to thicken it but leaving most whole.
Stir through a handful of chopped fresh coriander or parsley, ladle the veg and chorizo onto serving plates and sit the chicken legs on top, garnished with more fresh herbs.
