Angela Hartnett's easy chicken with chorizo, peppers and sage

Friday 17 August at 2:50pm

Angela Hartnett is back in the This Morning kitchen with an easy tray-baked chicken with chorizo, peppers and sage. This summer dish can be served hot or warm… either way it’s still delicious!

Serves: Makes 4

Ingredients

1 large corn-fed chicken, jointed as above (Ask your butcher to joint the chicken into legs, thighs and breasts for you and cut the breasts in half)3 tbsp olive oil3 red long peppers, cut length ways and chopped100g chorizo, peeled and sliced2 garlic cloves, crushed1–2 tbsp sage, chopped2 tsp thyme, chopped1 lemonSalt and freshly ground black pepper

For the side

2 yellow courgettes, roughly chopped2 green courgettes, roughly choppedMint leaves, pickedOlive oil, splashGarlic1 lemon

Method

For the chicken

Season the chicken. Heat two tablespoons of the olive oil in a large non-stick frying pan and brown the chicken on both sides for 4–5 minutes. When all the chicken pieces are golden, remove them from the pan and set aside.
Cut each pepper into four lengthways and discard the seeds and white flesh. Roughly dice the peppers into 2.5cm squares. Heat another tablespoon of olive oil in a frying pan and cook the chorizo for 2–3 minutes. Add the peppers, garlic, sage and thyme to the pan and cook for another two minutes. Preheat the oven to 180C/fan 160C/gas mark 4.
Pour the chorizo and pepper mixture into a roasting tin and place the chicken pieces on top. Zest the lemon and sprinkle over the chicken, then cut the lemon in half and squeeze over the juice of one half.
Bake in the oven for 40–45 minutes, turning the chicken pieces halfway through the cooking time

For the side

In a large pan, add a good splash of olive oil and heat to medium heat, add the chopped courgettes and chopped garlic
Sweat off and then add a touch of water lid on and cooked rapidly
After about 5 minutes or when ready add the mint and lemon rind
Serve in a large serving bowl