4 free-range chicken breasts, skin left on 250g (9oz) mini cooking chorizo (from M&S, Sainsbury’s, Waitrose)
200g (7oz) cherry tomatoes 400g tin chickpeas, drained and rinsed juice 2 lemons handful parsley, leaves removed and roughly chopped
1 Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the chicken, chorizo and cherry tomatoes in a roasting tin, season, drizzle with a little olive oil and cook for 10 minutes. After this time, add the chickpeas, and spoon some of the juices from the tin over the chicken breasts.
2 Return to the oven for a further 10 to 15 minutes, until the chicken is cooked through and the chorizo is beginning to blacken. Squeeze over the lemon juice, scatter over the parsley and serve immediately.
Per serving: 490 calories, 23g fat (8g saturated), 16g carbohydrate