Celebrate Mother's Day with this delightful one-pan Chicken and Potato Bake! Tender bone-in chicken thighs are paired with crispy baby potatoes and zesty chorizo, all infused with the rich flavours of Banhoek Chilli Oil. Tossed with vibrant baby peppers, aromatic garlic, and tangy green olives, this dish is as easy to prepare as it is to enjoy. Garnish with fresh parsley for a pop of colour and flavour. It's the perfect hearty meal to show your love and appreciation on this special day!
Use the listed ingredients below and shop online at your nearest Sainsbury's or visit our store locator for more stockists.
SERVES: 4
PREP TIME: 10 mins
COOKING TIME: 45 mins
INGREDIENTS:
500g baby potatoes
6 bone-in chicken thighs
100g chorizo, diced
1 tsp paprika
1 tbsp Banhoek Chilli Oil (plus extra as needed)
200g baby peppers (about 6), halved
3 garlic cloves, grated
70g green olives, roughly chopped
10g parsley, roughly chopped
Salt & pepper, to taste
METHOD:
Place the chicken thighs in a tray. Drizzle with 1 tbsp Banhoek Chilli Oil, sprinkle with 1 tsp paprika, and grate over 3 garlic cloves. Season generously with salt and pepper. Ideally, marinate overnight for the best flavour, but if short on time, let sit for at least 20 minutes or cook immediately.
Bring a pot of salted water to a boil and cook the baby potatoes for about 10 minutes, until just tender when pierced with a knife. Drain and set aside.
Preheat the oven to 190°C (375°F). Place a large ovenproof casserole dish over medium heat. Add the chorizo and fry for 1–2 minutes until the oils release. Stir in 1 tbsp Banhoek Chilli Oil, then add the boiled baby potatoes and baby peppers. Stir to coat and lightly toast the edges of the chorizo.
Nestle the chicken thighs skin-side up on top of the potatoes and peppers. Transfer the dish to the oven and roast for 35–45 minutes, or until the chicken is cooked through, the skin is golden and crispy, and a meat thermometer reads 65°C (149°F) at the thickest part.
While the chicken is baking, roughly chop the olives and parsley, then mix together.
Once the chicken is out of the oven, scatter the olive and parsley mixture over the top for a fresh contrast. Serve immediately.
