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  • 12 chicken thighs
  • 4 tablespoons olive oil
  • 4 cloves of garlic
  • 2 teaspoons paprika
  • 2 sprigs of rosemary
  • Salt and pepper
  • 3 large sweet potatoes
  • 140g sliced cooking chorizo
  • 200g mini sweet peppers
  • 2 quartered red onions
  • 2 tablespoons Hawkshead Relish Chilli Jam Buy
  • Juice of 2 oranges
  • 100g pitted Kalamata olives
  • 220g cherry tomatoes on the vine
  • 60g mini pickled peppers
  • 10g fresh basil


  1. Preheat the oven to 180℃
  2. Mix the chicken thighs with the oil, garlic, paprika, rosemary, salt and pepper then leave them marinate for 10 to 15 minutes.
  3. Peel and dice the sweet potatoes then add them to the chicken along with the chorizo, peppers and red onion. Transfer the mixture to a large roasting tray with the chicken skin side up, and place into the preheated oven for 25 minutes.
  4. Meanwhile, combine the Chilli Jam and orange juice. When the initial cooking time is up, pour this over the chicken and add the olives, cherry tomatoes and pickled pepper to the roasting tray. Return to the oven for another 15 to 20 minutes, allowing the chicken skin to crisp up. Finish with torn basil leaves scattered over the top, and serve with a fresh rocket salad.
Method Ingredients

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