Spanish Chicken


This is one of those wonderful recipes, commonly known as a One Pan Wonder: everything goes straight into a roasting tin, into the oven and comes out delicous. What’s not to like? It’s full of flavour and makes a really lovely midweek supper but looks good enough to serve on the Sunday dinner table too.
Serves 4

2 x 410g cannellini beanshome & food 2 010
2 medium sweet potatoes, cut into large chunks
2 red  or orange peppers, cut into large chunks
250g chorizo, cut into chunks or slices
1 whole bulb of garlic, papery skin removed
750ml chicken stock
Juice of a large orange
2tsp paprika – I prefer unsmoked, but smoked is fine
8 bone-in chicken thighs
1tbsp olive oil, plus a little extra
A handful of fresh sage leaves
Sea salt


Preheat the oven to 220C, fan 200C, gas 7.

Arrange the sweet potatoes, peppers & chorizo in a large roasting tin.  Sit the garlic in a corner.

Mix half the stock with the orange juice and 1 tsp of the paprika. Pour into the tin and toss with the vegetables.

Sit the chicken thighs on top, skin side up. Sprinkle with altitude sea salt.

(Check regularly and more of the stock as necessary to prevent the vegetables drying out)

Roast for 40 minutes then stir in the beans. Mix the remaining oil with the remaining paprika and brush onto the chicken skin. Rearrange the chicken on the top. Dip the sage leaves in olive oil and scatter over the top. Keep an eye on the beans to make sure they don’t dry out- just add a splash more stock if they do.

Roast for a further 15 minutes.

Serve with crusty bread for the juices.