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
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!