Rosemary Chicken And Chorizo Bake - cooking recipe

Ingredients

2 large potatoes, cut into 3/4-inch pieces
2 None chorizo sausages, sliced
1/4 cup vegetable or olive oil
8 small chicken thighs
2 tbsp chopped rosemary
1 tbsp wholegrain mustard
1 tbsp lemon juice
1 clove garlic, crushed
2/3 cup frozen peas
2 cups baby spinach leaves
None None Lemon wedges, to serve

Preparation

Preheat the oven to 425\u00b0F. Place potato and sausage in a roasting pan. Add 1 tbsp oil; toss to coat. Bake for 15 mins.
Meanwhile, place chicken in a large bowl. Add remaining oil, rosemary, mustard, lemon juice and garlic; toss to combine. Cover with plastic wrap; refrigerate for 15 mins.
Heat a large skillet on medium heat. Cook chicken, in 2 batches, for 1-2 mins each side or until seared.
Arrange chicken over potato mixture in pan. Bake for 10 mins. Add peas to pan; bake for 5 mins more or until chicken is cooked through. Place spinach on plates. Top with potato mixture and chicken; drizzle pan juices over chicken. Serve at once with lemon wedges.