Leek, chorizo, cauliflower and chicken bake

1.Preheat oven to 220C. Combine cauliflower,chorizo, garlic, leeks, lemon and oregano in a large bowl, drizzle with half the olive oil, season to taste and toss to combine. Transfer to a large baking tray and roast, turning occasionally, until starting to colour (10-15 minutes).

2.Meanwhile, heat half the remaining oil in a large frying pan over medium heat, add 4 chicken thighs, skin-side down, and fry, turning once, until browned all over (2-3 minutes each side). Remove from heat, wipe pan and repeat with remaining oil and chicken. Place thighs on cauliflower mixture and roast until cooked through (10-12 minutes). Scatter with extra herbs and serve.