All-in-one Spanish chicken
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Ali Allen
All-in-one Spanish chicken
Roast everything in one tin for a quick midweek meal that can easily be doubled for a family meal
Serves: 2
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
625Kcal
Fat
28gr
Saturates
7gr
Carbs
37gr
Sugars
12gr
Fibre
8gr
Protein
52gr
Salt
2.3gr
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Ingredients
- 2 tsp olive oil
- 2 skin-on chicken breasts, about 150g each
- 300g new potatoes, chopped into small cubes
- 1 red pepper, deseeded
- 1 garlic bulb
- ½ x 150g pack diced chorizo
- 60g pitted black and green olives
- 1 medium orange
- ½ x 28g pack flat-leaf parsley, leaves roughly chopped
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Heat 2 teaspoons of olive oil in a large nonstick frying pan on a medium heat. Season the chicken and add to the pan skin-side down, then scatter the potatoes around. Leave to cook and brown while you prepare the rest. Stir the potatoes once or twice.
- Meanwhile, thickly slice the pepper and cut the garlic bulb in half horizontally. Put them in a large roasting tin with the chorizo and olives. Grate in the orange zest, cut the orange into wedges and add to the tin with most of the parsley and seasoning. Tip in the potatoes and the chicken and mix well to combine, then spread everything out well and turn the chicken skin-side up.
- Roast in the oven for 20 minutes, or until the veg are tender and the chicken is cooked through, with crisp, golden skin. Before serving, scatter with the rest of the parsley.
