A Nigella-inspired dinner, what with chorizo and chilli flakes and everything. And the best part is, it only takes 5 minutes’ prep, 30 minutes’ cooking and one roasting dish.
Line a large roasting dish with a non-stick sheet and preheat the oven to 210 degrees.
Bash a garlic clove, halve 400g skinless, boneless chicken thighs, cut 250g chorizo into 2″ chunks, cut 4 mixed peppers into large pieces and throw into the roasting dish with a 350g pack of diced sweet potato and/or butternut squash, a big glug of olive oil and a sprinkling of salt, pepper and chilli flakes.
Roast super-hot for 15 minutes, then turn everything over with a slotted spoon to ensure even browning. Pop back into the oven for 15-20 minutes, reducing the temperature slightly if necessary.
Serve on a bed of spinach or couscous.