140g/5oz cooking chorizo
2 red onions, cut into wedges
4 garlic cloves, left whole
4 chicken thighs
4 chicken drumsticks
4 medium potatoes, unpeeled and cut into wedges
2 rosemary sprigs
2 tbsp olive oil
Heat oven to 220C/200C fan/gas 7. Cut the chorizo into slices the thickness of a pound coin. Put the onion and garlic in the bottom of a large roasting tin. scatter over the chorizo, then add the chicken pieces, potato, rosemary and a couple of grinds of black pepper. Drizzle with olive oil, then bake for 45 mins.
Halfway through the cooking time, give everything a good baste in the chorizo juices.
Use Up leftover Chorizo:
Spanish chorizo tortilla (for 4)
Fry 100g/4oz chorizo slices, 1 diced red pepper and 1 cubed potato in a large frying pan. add 6 beaten eggs and cook for 10 mins until set on the bottom. Cook under the grill for a further 5 mins until the top is golden. serve hot or cold, cut into wedges. Per SerVInG 224 kcals, protein 15g, carbs 9g, fat 14g, sat fat 5g, fibre 1g, sugar 3g, salt 0.6g
489 kcals, protein 30g, carbs 23g, fat 30g, sat fat 9g, fibre 3g, sugar 6g, salt 0.8g