This Spanish chicken recipe is low is saturated fat and high in protein – so it’s a delicious guilt-free dish!


Serves 4

Total time (prep & cooking): 25-30 minutes


  • 500g Salad/Baby potatoes (such as Charlotte or Maris Peer), halved
  • 8 chicken thighs, bone removed skin on
  • 100g chorizo sausage, thinly sliced
  • Juice of one lemon
  • ½ tsp smoked paprika
  • 2 small red onions, cut into ¼’s
  • 6 garlic cloves, skin on
  • 1 large courgette, cut into chunks
  • 200g kale, roughly chopped
  • 25g pumpkin seeds
  • 2 tsp fresh thyme
  • 1tbsp olive oil



  1. Preheat your oven to 220*c / gas 7
  2. Cook the potatoes in salted boiling water until tender. Drain and leave until needed.
  3. With a sharp knife cut the chicken thighs in half, place onto a large tray with the potatoes, drizzle over the olive oil and season with salt and milled pepper. Cook for 10 minutes.
  4. Remove from the oven and add the sliced chorizo, garlic, red onions, courgette and fresh thyme. Pop back into the oven for a further 10 minutes.
  5. Remove the tray again and add the kale and pop back in for 5 minutes.
  6. Just before serving sprinkle over the pumpkin seeds and squeeze over the juice of one lemon.

Recipe by: ‘Potatoes – more than a bit on the side’