This makes a great mid-week meal. Serve with a salad or green vegetable like broccoli.
6 skinless boned chicken thighs 500g (a good lb) very small potatoes (or use larger potatoes cut into chunks) 2 medium-firm chorizo sausages, thickly sliced 2 sprigs rosemary Flaky sea salt 1 tsp coriander seeds 1 Tbsp extra virgin olive oil Parsley or fresh herbs to garnish
1 Preheat oven to 210°C (410°F). Remove visible fat from chicken thighs as best you can. Choose a shallow roasting tin that fits the ingredients in one layer. Line the tin with baking (parchment) paper if you prefer. Put chicken, potatoes, chorizo and rosemary in the tin. Sprinkle with salt, add coriander seeds and drizzle with oil. Toss everything together.
2 Bake for about 45 minutes, turning ingredients once or twice, or until chicken is browned and cooked through and potatoes are tender. Break parsley into small pieces over the top of the dish. Serve immediately.