Chicken with Sweet Potato Wedges

prep 20 mins cook 35 mins
  • 4 sweet potatoes, about 1.25 kg (2½ lb) in total, scrubbed
  • 4 chicken thighs, boned, skinned, cut into chunks
  • 1 red onion, cut into wedges
  • 4 plum tomatoes, cut into chunks
  • 150 g (5 oz) chorizo in one piece, skinned, sliced or diced depending on diameter
  • 3 stems rosemary, leaves torn from stems
  • 4 tablespoons olive oil
  • salt and pepper

Cut the potatoes in half, then into thick wedges, and put them into a large roasting tin with the chicken, onion and tomatoes. Tuck the chorizo in and around the potatoes, then sprinkle with the rosemary and some salt and pepper.

Drizzle with the oil, then roast in a preheated oven, 200°C (400°F), Gas Mark 6, for about 35 minutes, turning once or twice until the chicken is golden and cooked through and the potato wedges browned and tender.

Spoon on to serving plates and serve as it is, or with a watercress salad.

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