Chorizo-kissed chicken legs with caramelized sweet potato and red onion

• 4 bone-in skin-on chicken leg quartersabout 300g each, patted dry
• 150 g cured Spanish chorizosliced into 5mm rounds
• 600 g sweet potatoespeeled and cut into 3cm chunks
• 2 red onioncut into thick wedges, root intact
• 8 garlic clovesunpeeled
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 2 tbs extra virgin olive oil
• 1 tsp fine sea salt
• ½ tsp black pepper
• 10 g fresh flat-leaf parsleyroughly chopped
• 1 tbs sherry vinegar

1. 1

   Heat your oven to 220°C (425°F) with a rack in the upper third. This high heat is key — it renders the chorizo fat quickly and gets the chicken skin properly crispy.

   Tip: If your oven runs cool, bump it to 230°C. You want aggressive heat here.

2. 2

   Toss the sweet potato chunks and red onion wedges onto the sheet pan. Add the olive oil, smoked paprika, cumin, salt, and black pepper. Mix everything with your hands until the vegetables are evenly coated and spread them in a single layer, leaving some gaps for the chicken.

   Tip: Don't overcrowd — a packed tray steams instead of roasts. Use every inch of the pan.

3. 3

   Nestle the chicken leg quarters skin-side up among the vegetables. Scatter the chorizo slices and unpeeled garlic cloves across the tray, tucking some chorizo under and around the chicken so the rendered fat bastes everything as it cooks.

   Tip: No need to oil or season the chicken separately — the chorizo fat and spiced oil from the vegetables will do the work.

4. 4

   Roast for 30-35 minutes, rotating the pan front-to-back halfway through. The chicken is done when the skin is deeply golden and crispy, the juices run clear when you pierce the thickest part of the thigh, and the sweet potatoes are fork-tender with caramelized edges. Internal temperature should read 74°C (165°F) at the thickest point.

   Tip: If the skin isn't as crispy as you'd like at the 30-minute mark, switch to the broiler for 2-3 minutes — but watch it closely.

5. 5

   Pull the tray from the oven and immediately drizzle the sherry vinegar over everything — it'll sizzle and deglaze the pan juices into an instant sauce. The acidity cuts right through the richness of the chorizo fat. Scatter the chopped parsley over the top.

   Tip: Don't skip the vinegar — it transforms the dish from heavy and one-note to bright and balanced. A squeeze of lemon works in a pinch.

6. 6

   Let the chicken rest on the tray for 3-4 minutes before transferring to plates. Spoon the pan juices and caramelized bits over each portion — that's liquid gold.

   Tip: Leftovers keep well in the fridge for 3 days. Reheat in a 190°C (375°F) oven for 10-12 minutes to re-crisp the skin — microwaving turns it soggy.

• sheet pan (half-sheet (18x13 inch))
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.