Chorizo Chicken with Chilli Wedges
This Spanish chicken recipe was given to me by a friend I met on holiday, and it's a fantastic mix of spice and savoury flavours. Give it a go, and see if you won't be delighting family and friends with it before long.
2 large sweet potatoes, peeled and cut into wedges
1 tsp olive oil
1/2 tsp dried chilli flakes
225g chorizo sausage, sliced
2 skinless chicken breasts
2 sprigs thyme, stripped
1/2 tsp dried thyme
Heat oven to 220°c (Gas 7)
Place the sweet potatoes on a baking tray. Toss with the oil and chilli flakes and salt. Roast for 10 minutes, remove from the oven and reduce the heat to 200°c (Gas 6)
Lay half the chorizo slices over each chicken breast so that they are overlapping and completely covering the top of the breast.
Transfer the chicken onto the tray next to the wedges. Scatter the thyme over the wedges and return to the oven for 10 minutes
Turn the wedges halfway through and cook for a further 10 minutes.
Remove from the oven and serve