8 skinless and boneless chicken thighs (approximately 500g/1lb 2oz)
1 tsp smoked paprika
pinch ground cinnamon (optional)
handful fresh thyme sprigs or 1 tsp dried thyme
115g/4oz piece dried chorizo sausage
4 ripe tomatoes (or about 150g cherry tomatoes)
2 garlic cloves
handful flat leaf parsley
Directions
Preheat the oven to 220C/200C Fan/Gas 7. Halve or quarter the potatoes
depending on their size (to produce evenly sized chunks). Place in a large non-stick roasting tin. Toss with two tablespoons of the oil and season to taste with salt and pepper
then put into the oven for 15 minutes.
Cut the chicken thighs in half
add the smoked paprika and cinnamon
if using. Scatter with half the thyme leaves
season with salt and pepper
stir through and set aside.
Make a nick in the skin of the chorizo then
peel away the papery skin. Cut the sausage into chunks or rounds.
When the potatoes have had 15 minutes roasting
give them a stir
then nestle the chicken and tomatoes into the pan. Scatter with the chorizo
garlic and the remaining thyme leaves
then season with salt and pepper.
Drizzle the remaining oil all over
and return to the oven to roast for 20 minutes more
stirring half-way
until the chicken is cooked through and the potatoes and tomatoes are turning golden brown and crisp at the edges
Scatter the dish with a handful roughly chopped parsley
