300 gm cauliflower, cut into small florets200 gm chorizo, halved lengthways, coarsely chopped10garlic cloves, separated2leeks, cut into 3cm rounds½lemon, thinly sliced¼ cup(loosely packed) oregano, plus extra to serve¼ cup (loosely packed) flat-leaf parsley, plus extra to serve80 ml olive oil8chicken thighs (about 160gm each), skin scored
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).
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.