One Pan Chicken

So it was a night where we were both supposed to be out and ended up both being in so we needed some food! This was a bit of using what we had leftover in the fridge and picking up a few additional bits! Even some bits in the reduced isle which is always a winner!


2 handfuls of new potatoes, cut into halves

1 onion, sliced

Half an aubergine, sliced into chunks

50g chorizo, cubed

4 chicken thighs

150g mozzarella (drained weight), sliced

2 spring onions, thinly sliced

3 salad tomatoes, sliced

Salad leaves



Heat the oven to 180 degrees Celsius.

Put the potatoes at one end of a large pan, the onion at the bottom and the aubergine with the chorizo at the other end of the pan  – like below:


Add the chicken thighs in the middle and on top of the onions and season everything with salt and pepper and drizzle olive oil over  – like below.


Put this in the oven for about 40 minutes – you want this to come out with crispy potatoes and crispy chicken skin!

Meanwhile, arrange the mozzarella, tomatoes and spring onions on to a bed of lettuce divided on two plates. Give this a little drizzle of olive oil.


Take the chicken out of the oven after 40 minutes – it should look like this:


Serve two chicken thighs each and split the rest of the goodies!



A, x 











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