Chicken, chorizo, peppers and potato one-pot roast
Serves: 4
Prep time: 20 minsTotal time: 
/ Recipe photograph by Toby Scott
Chicken, chorizo, peppers and potato one-pot roast
Recipe by Dhruv Baker
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
720Kcal
Fat
41gr
Saturates
12gr
Carbs
33gr
Sugars
5gr
Fibre
6gr
Protein
51gr
Salt
3.5gr
Dhruv Baker
Dhruv Baker's career in food began in earnest after he won Masterchef in 2010. Born in Mexico, then raised in India before moving to the UK in 1989, he's been influenced by a wide variety of cuisines throughout his life and loves to layer spice flavours in his recipes.
See more of Dhruv Baker’s recipes
Dhruv Baker
Dhruv Baker's career in food began in earnest after he won Masterchef in 2010. Born in Mexico, then raised in India before moving to the UK in 1989, he's been influenced by a wide variety of cuisines throughout his life and loves to layer spice flavours in his recipes.
See more of Dhruv Baker’s recipes
Ingredients
- 1 tbsp light olive oil
- 600g Maris Piper potatoes, peeled and cut into 1-2cm slices
- 1 red pepper, halved, deseeded and sliced
- 1 yellow pepper, halved, deseeded and sliced
- ½ x 350g jar Spanish anchovy-stuffed green olives, drained (100g drained weight)
- 3-4 sprigs fresh thyme, leaves only
- 4 garlic cloves, skin on and bashed with the flat of a knife
- 1 large pinch of saffron strands
- 250ml hot chicken stock
- 8 x chicken thighs, skin on, bone in
- 1 x 250g pack Spanish mini cooking chorizo, separated and halved
- ½ x 28g pack flat-leaf parsley, finely chopped
- zest and juice of 1 lemon
- 2 tbsp extra-virgin olive oil
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Mix the light olive oil with the sliced potatoes, seasoning them lightly, and put the slices in a single layer in a large, deep roasting tray.
- Scatter the sliced peppers and olives over the potatoes, then add the thyme leaves and garlic cloves.
- Add the saffron to the hot chicken stock and leave to infuse for a couple of minutes.
- Season the chicken thighs and sit them on top of the vegetables, then add the chunks of chorizo to the tray.
- Pour the saffron stock into the tray, around the chicken and chorizo. Put the tray in the oven and roast for 45-50 minutes.
- Near the end of the cooking time, mix the parsley together with the lemon zest and juice and olive oil in a small bowl.
- Once the chicken is cooked through and the potatoes are soft when poked with a knife, remove the tray from the oven, pour over the herby oil mixture, season to taste and serve immediately, with crusty bread, if you like.
