HERE’S a recipe from our favourite new cookbook, Britain’s Best Home Cook.
This bake is so simple. Frying the chicken gives the skin crispiness and colour, but you can skip this step.
Taken from Britain’s Best Home Cook: Great Food Every Day by Jordan Bourke (BBC Books, £25).
2 tbsp olive oil
8 chicken thighs, skin on
150g chorizo, chopped into chunks
1 red onion, thinly sliced
2 sweet potatoes, cut into wedges (no need to peel)
A handful of rosemary leaves
1 tsp dried chilli flakes
Sea salt and black pepper
Preheat the oven to 200C/180C fan/gas 6.
Heat one tablespoon of the olive oil in a large pan over a medium–high heat.
Season the chicken thighs with sea salt and black pepper, then place them into the hot pan, skin side down.
Fry for 5–6 minutes, or until golden and crisp, then turn and fry on the other side for another 3–4 minutes.
Transfer to a roasting tin, skin side up, with the chorizo, red onion and sweet potato. Using a vegetable peeler, peel strips of zest off the orange and add them to the tin, together with the rosemary, chilli flakes and remaining tablespoon of oil.
Season again with salt and black pepper and gently combine everything together.
Bake for 35–40 minutes, or until the chicken and sweet potato are cooked through. Serve immediately.