Looking for a dish that pleases all palates, simple and quick to prepare? Here is our roast chicken with potatoes, vegetables and chorizo for a full helping of indulgence.
The complete dish ready in 40 minutes for a meal with family or friends
Gourmet and quick cooking really exists, and we’re going to prove it to you once again with today’s recipe! Today, we’re preparing a dish ideal to share with family or friends for a convivial lunch or a quick dinner. To start, we sear chicken thighs or thigh pieces just to give them a nice color. We will then deglaze the cooking juices with chicken stock (or water) and keep this stock for the rest of the cooking.
In a large ovenproof dish, we place our potatoes cut into chunks, a few cherry tomatoes, shallots, garlic and spices to season everything. Don’t forget the lemon slices for a tangy touch! We finish with cubed chorizo, then we stir everything before laying the chicken thighs on top. Now, we pour in the chicken stock and bake for about 35 minutes. Before serving, we can sprinkle with fresh parsley and it’s ready!
Our tips to vary the recipe
You weren’t lying to yourself: this recipe is child’s play! There’s (almost) nothing to do apart from a pre-cook and chopping. In the end, the most difficult part is waiting and resisting the aromas wafting from the oven before sitting down to eat… You can obviously change a few ingredients according to the season and what you have on hand. This dish can be perfectly prepared with vegetables of your choice, with or without chorizo, with other spices or aromatics… We’ve even done a version that’s more or less similar with cod if you prefer!
For a simple but indulgent dinner or to invite friends over, this is a recipe that will win everyone over.
To prepare this recipe, follow the steps below :
ROAST CHICKEN, POTATOES, VEGETABLES AND CHORIZO 🍗
Serves 4
Ingredients :
– 4 chicken thighs (or thigh pieces)
– 200 ml chicken stock
– 1 kg potatoes
– 500 g cherry tomatoes
– 3 shallots
– 5 garlic cloves
– 1/2 chorizo
– 1 lemon
– 1 tsp Herbes de Provence
– 1 tsp turmeric
– 1 tsp paprika
– 1 pinch of salt
– Olive oil
Preparation :
1. In a skillet with olive oil, sear the chicken thighs on each side until nicely browned. Set aside and deglaze with the chicken stock. Keep the stock.
2. In a gratin dish, place the peeled potatoes cut into chunks, the cherry tomatoes halved, the shallots peeled and roughly sliced, and the garlic cloves peeled whole.
3. Add the chorizo cut into cubes, the lemon cut into thin slices, the spices and pour a good drizzle of olive oil. Mix everything well.
4. Place the seared chicken pieces on top and pour in the chicken stock. Bake about 35 minutes at 180°C so that the vegetables become perfectly tender.
5. Before serving, sprinkle with chopped fresh parsley!
