|4 Tbs||olive oil — extra virgin|
|lemon — zest and juice|
|1||garlic — cloves, bruised|
|1 tsp||paprika — smoked|
|1 tsp||cumin — ground|
|1/2 tsp||fennel — seeds, ground|
|1 tsp||dried oregano|
|1/2 tsp||dried chilli flakes — red|
|black pepper — freshly ground|
|1||chicken — free-range|
|2||red onion — wedges|
|3||potatoes — cut into wedges|
|2||sweet potatoes — large, orange, cubed|
|1||red pepper — large, deseeded and chopped|
|2||chorizo — sliced|
Preheat the oven to 200° C.
Line a large baking sheet with foil and spray with non-stick cooking spray. In a large dish or bowl, mix all the marinade ingredients together. Place the chicken in the marinade and turn to coat thoroughly on both sides. If time allows, rest, covered for at least 30 – 60 minutes or overnight in the refrigerator. Place the chicken on the baking sheet, drizzle with olive oil and season on both sides with sea salt. Roast for 30 minutes.
In the meanwhile, add all the vegetables to the bowl and coat in the remaining marinade. Once the first 30 minutes cooking time is up, add the vegetables to the roasting tray and spread out around the chicken. Season the vegetables with salt and pepper. Roast for another 40 minutes, before adding the chorizo to the tray for the last 20 minutes of the cooking time. Serve with lime or lemon wedges.
Recipe reprinted with permission of Dianne Bibby of Bibby’s Kitchen@38.
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