Decent tomatoes and a bit of time are what make this dish sing. I always tend to use a chorizo on the hotter end of the spectrum for that lovely hit of spicy heat. If you can't find small fingerling potatoes, simply cut your potatoes into largish bite-sized pieces to ensure that they cook in time. If using large tomatoes, you may wish to halve them horizontally before roasting.
2 tbsp olive oil
2 cups fresh tomatoes (I used a mix of cherry tomatoes on the vine, and larger ox tomatoes)
6 garlic cloves, smashed
2 cups small fingerling potatoes, scrubbed
1 fresh or cured chorizo sausage (about 125g; check gluten-free if required), casing removed, meat roughly chopped
500g chicken thighs (about 4 large)
400g can crushed tomatoes
1 tbsp dried thyme
½ cup white wine
fresh thyme, micro basil, red basil and/or flat-leaf parsley, to garnish (optional)
3-4 tbsp grated pecorino (or to taste)
1. Preheat oven to 160C fan-forced (180C conventional).
2. Add the olive oil, tomatoes, garlic, potatoes and chorizo to a large baking tray and use your hands to toss and coat everything in the oil. Pop in the oven for 45 minutes or until the tomatoes are softened and jam-like, and the chorizo is crisp, and its coloured oil has oozed.
3. Increase the heat to 180C fan-forced (200C conventional). Add the chicken thighs to the tray, nestled in among the tomatoes and potatoes, and add a good heft of salt and pepper. While the chicken is cooking, combine the canned tomatoes, thyme and white wine in a jug and give it a quick stir with a fork. Cook the chicken for 10 minutes, then working quickly, open the oven door and pour the tomato and wine mixture into the corner of the baking dish. Cook for a further 20-30 minutes or until cooked to your liking.
3. To serve, top with the herbs and more salt and pepper. Add the grated pecorino and serve.