An easy, all-in-one, gut-friendly dish. Serve with a crisp green salad.
530 calories per serving (without chorizo)
4 bone-in, skin-on, free-range chicken thighs (around 730g total weight)
4 tbsp extra virgin olive oil
2 medium red onions, peeled and cut into 8 wedges
300g sweet potatoes, scrubbed well and cut into roughly
300g jerusalem artichokes (or 150g sweet potato and an extra pepper), scrubbed well and cut into 3cm chunks
2 peppers (one red and one yellow), deseeded and cut into roughly 3cm chunks
4 large tomatoes (around 475g), quartered
50g chorizo, cut into roughly 1cm chunks (optional)
1. Preheat the oven to 200C/180C fan/gas 6.
2. Place the chicken thighs, skin side up, in a large roasting tin. Drizzle with 2 tbsp of the oil and roast for 15 minutes. Add the onions, sweet potatoes, artichokes, peppers and tomatoes to the pan with the chicken thighs, tossing everything lightly in the remaining oil. Season with sea salt and ground black pepper.
3. Roast for a further 20 minutes, then add the chorizo, if using. Cook for 15-20 minutes more, or until the chicken is thoroughly cooked and the vegetables lightly browned.
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