Instructions

1. Stage 1: Preheat the oven to 210°C
2. Put the chicken in a roasting tin, skin upwards. Cut the unpeeled sweet potato into chunks. Break the garlic into its cloves - don't peel, just crush them with your fingers. Spread the chunks, cloves and carrots in around the chicken pieces.
3. Sprinkle the oil over everything and pour in the stock. Season with a pinch each of salt and black pepper. Cut the lemon, squeeze the juice all over and drop in the two halves. Put tray in oven.
4. Stage 2: While the rest is cooking, cut the courgettes into long thickish slices and the chorizo into bite-size chunks. Finely slice the deseeded chilli.
5. After half an hour in the oven, take the tray out, mix in the courgette, chorizo & chilli and put it back in again for about 15 minutes.
6. Check the chicken is properly cooked. If there's any pink flesh when you put a little cut in the thick bits then put it back for another 5 minutes.
7. Stage 3: Take out of the oven. Stir in the spinach and parley. Rest for a couple of minutes under cover. Serve and enjoy.