ONE POT CHICKEN

ONE POT CHICKEN

Serves 8 but could obviously be halved.

Approx. 1.5 Syns per serving

8 skinless chicken thighs or breasts
200g diced chorizo - 13 Syns
800g of sweet potato, cut into chunks
1 bulb of garlic, broken into cloves
200ml chicken stock
1 lemon, halved
2 courgettes, sliced quite thickly
1 red chilli, deseeded and finely sliced
240g baby spinach
2 tbsp. chopped parsley

Pre-heat the oven to 220C/Gas 7.
Put the chicken into a large, sprayed roasting tin, along with the sweet potatoes.
Lightly crush the cloves of garlic (works with the back of a wooden spoon) but leave the skin on and place amongst the chicken pieces.
Spray the ingredients with Frylight, pour over the hot stock and season to taste.
Squeeze the lemon juice into the roasting tin and add the squeezed out halves to the tin.
Bake for 45-50 minutes, adding the chorizo, courgettes and chilli 30 minutes into the cooking time.
Once the chicken is cooked through and the veg is tender, remove from the oven and rest for a moment.

Mix the spinach and parsley leaves through the hot chicken mix and serve immediately.