One-Pot Chicken with Chorizo and New Potatoes

Heat the oven to 180°C / 160°C fan / gas 4. Season the chicken all over with salt and pepper.

Heat the butter and oil together in a large flameproof casserole with a lid. Once sizzling, brown the chicken all over, turning carefully with tongs, for a good 15 minutes. Remove from the dish and stuff the lemon halves, bay leaves and thyme into the cavity. Set aside.

Pour most of the fat out of the casserole, leaving a thin layer. Return to the heat and sizzle the chorizo for about 5 minutes until it starts to release its red oil.

Add the new potatoes and cook, stirring, until they start to colour at the edges. Add the garlic, then splash in the sherry and let it bubble for a minute. Pour in the stock.

Settle the chicken, breast-side up, among the potatoes. Cover with the lid and cook in the oven for 1 hour 15 minutes, or until the juices run clear when the thigh is pierced. Rest for 10 minutes, then scatter over parsley and serve straight from the dish.