This dish is so easy and really tasty - just takes a bit of time in the oven, but limited prep. A great source of protein, and if you're wanting to cut down on the processed elements or fat then leave out the chorizo but I do think this really adds to the flavour and everything is fine in moderation. I've got this recipe from the Roasting Tin book. I'm sure you'll like it too!
Ingredients (serves 4):
1 onion finely chopped
2 chopped cloves of garlic
2 sprigs of fresh rosemary or 2 tsps of dried or frozen works too
100g chorizo diced
1 x 400g can of chickpeas drained
1 x 400g can of chopped tomatoes
Sea salt and freshly ground black pepper
Approx 1.5 kg (pref free range / organic) chicken thighs and drumsticks - 2 pieces per person)
1 tbsp olive oil
Preheat oven to 160 fan / 180.
Put onion, garlic, rosemary, chorizo, chickpeas and tomatoes in a roasting tin.
Use the water to rinse out the tomato tin and then pour it in.
Season with salt and pepper.
Put the chicken over the tomato mixture and rub with the olive oil and sprinkle with sea salt.
Transfer to the oven and roast for 40 mins
Turn up the heat to 180 fan / 200 and roast for a further 50 mins until the chicken is golden brown and cooked through.
I like to serve this with greens or a big leafy salad.