800 gmsmall potatoes, such as kipfler, scrubbed and quartered1Spanish onion, cut into thin wedges120 mlextra-virgin olive oil2 tbsp eachcoarsely chopped thyme and oregano, plus extra leaves to serveFinelygrated rind and juice of 2 lemons1garlic clove, coarsely chopped2 tspsmoked paprika4chicken Marylands, halved through the joint2chorizo, thickly sliced300 gmcherry tomatoes or small truss tomatoes, cut into clusters200 mlchicken stock2 tbspsherry vinegar, or to tasteTo serve:crisp leaf salad
Preheat oven to 200C. Combine potato and onion in a large roasting pan, drizzle with 60ml olive oil, season to taste and place in oven while you prepare the chicken.
Pound herbs, rind, garlic and paprika in a mortar and pestle until a paste forms, stir in half the lemon juice and remaining oil. Transfer to a bowl with chicken, stirring to coat well, and stand to marinate for 10 minutes.
Heat a large frying pan over medium-high heat, add chicken pieces and cook, turning once until browned (2 minutes on each side). Add to roasting pan with chorizo and tomatoes, drizzle with any remaining marinade and return roasting pan to oven.
Meanwhile, return frying pan to medium-high heat, deglaze with stock and simmer until slightly reduced (1-2 minutes). Add remaining lemon juice, season to taste and pour into roasting pan. Cook until potato is tender and chicken is cooked through (20-25 minutes). Add vinegar to pan, then serve chicken, chorizo and vegetables hot with pan juices, scattered with extra herbs, with a crisp leaf salad.
This web exclusive recipe was published in September 2010.