Rosemary Chicken And Chorizo Bake

• 2 large potatoes, cut into 3/4-inch pieces
• 2 None chorizo sausages, sliced
• 1/4 cup vegetable or olive oil
• 8 small chicken thighs
• 2 tbsp chopped rosemary
• 1 tbsp wholegrain mustard
• 1 tbsp lemon juice
• 1 clove garlic, crushed
• 2/3 cup frozen peas
• 2 cups baby spinach leaves
• None None Lemon wedges, to serve

1. Preheat the oven to 425u0b0F. Place potato and sausage in a roasting pan. Add 1 tbsp oil; toss to coat. Bake for 15 mins.
2. Meanwhile, place chicken in a large bowl. Add remaining oil, rosemary, mustard, lemon juice and garlic; toss to combine. Cover with plastic wrap; refrigerate for 15 mins.
3. Heat a large skillet on medium heat. Cook chicken, in 2 batches, for 1-2 mins each side or until seared.
4. Arrange chicken over potato mixture in pan. Bake for 10 mins. Add peas to pan; bake for 5 mins more or until chicken is cooked through. Place spinach on plates. Top with potato mixture and chicken; drizzle pan juices over chicken. Serve at once with lemon wedges.

potatoes, chorizo sausages, vegetable, chicken, rosemary, wholegrain mustard, lemon juice, clove garlic, frozen peas, baby spinach, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/35075 (may not work)