Leek, chorizo, cauliflower and chicken bake

You'll need

300 gm cauliflower, cut into small florets 200 gm chorizo, halved lengthways, coarsely chopped 10 garlic cloves, separated 2 leeks, cut into 3cm rounds ½ lemon, thinly sliced ¼ cup (loosely packed) oregano, plus extra to serve ¼ cup (loosely packed) flat-leaf parsley, plus extra to serve 80 ml olive oil 8 chicken thighs (about 160gm each), skin scored


  • 01
  • Preheat oven to 220C. Combine cauliflower,chorizo, garlic, leeks, lemon and oregano in a large bowl, drizzle with half the olive oil, season to taste and toss to combine. Transfer to a large baking tray and roast, turning occasionally, until starting to colour (10-15 minutes).
  • 02
  • Meanwhile, heat half the remaining oil in a large frying pan over medium heat, add 4 chicken thighs, skin-side down, and fry, turning once, until browned all over (2-3 minutes each side). Remove from heat, wipe pan and repeat with remaining oil and chicken. Place thighs on cauliflower mixture and roast until cooked through (10-12 minutes). Scatter with extra herbs and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2017

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