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Tomato and Rosemary Roast Chicken

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1 dash dash Olive Oil Olive Oil
1 slices slice Chorizo Chorizo
4 fillets fillet Chicken Thighs Chicken Thigh
1 large large Onions Onion
1 large large Dried Red Chilli Pepper Dried Red Chilli Pepper
3 cloves clove Garlic Garlic
400 g g Chopped Tomatoes Chopped Tomatoes
1 tbsp tbsp Sugar Sugar
1 pinches pinch Salt Salt
1 bunch bunch Parsley Parsley
1 bowl bowl Lemon Lemon

Tomato and Rosemary Roast Chicken

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55 min


  • Pre-heat your oven to 200c/180c fan/gas mark 6.
  • Heat a drizzle of olive oil in an oven-proof pan or pot over a medium to high heat on the hob. Fry the chorizo for 5 minutes until it has released its delicious oils. Remove the chorizo with a slotted spoon and set aside.
  • In the same pan, fry your chicken thighs in the leftover chorizo oils over a medium to high heat for 5 minutes. You just want to brown the meat a little. Remove with a slotted spoon and set aside.
  • Finely dice your onion, garlic and red chilli. Fry the onion, garlic and red chilli in the same pan as you cooked your chicken and chorizo for 3 minutes or until the onion has started to soften. Add the tin of chopped tomatoes, the sugar and a pinch of salt and pepepr. Mix really well. Return the chorizo to the pan and mix into the tomato sauce. Finally, return the chicken thighs to the pan.
  • Transfer your oven-proof pan or pot to the oven and roast for 35 minutes. If you don't have a pan or pat that works on both the hob and in the oven, use a frying pan for the first part and then transfer the chicken and chorizo stew to a roasting dish for its oven roasting.
  • After 35 minutes of roasting, remove the chicken stew and allow to cool slightly before serving. Serve with a sprinkling of freshly chopped parsley and a slice of lemon or lime on the side.