You will need (serves 4-6)
4 medium chicken breasts (or equivalent weight in thighs) cut into chunks
200g chorizo sausage, cut into chunks (you could use more but this amount is adequate)
1 kg diced salad potatoes (no need to peel)
1kg carrots cut into batons (no need to peel)
2 red onions cut into chunks
1/2 green cabbage shredded
1 chopped chilli (optional)
a good glug of olive oil
a sprinkle of fresh or dried mixed herbs
1 lime cut into chunks - reserve 4 wedges for garnish
Preheat the oven to 200C/gas mark 6/ 400F. Use two large roasting tins and put an equal amount of the chopped ingredients in each with the exception of the green cabbage which will go in later and set aside a wedge of lime per person (the rest of the lime goes in the oven). Season the mixture, add the herbs and drizzle over enough olive oil to coat everything lightly (I like to use my hands to get an even distribution).
Cook for 45 minutes then scatter over the shredded green cabbage on top. It basically steams on top of the other ingredients and soon wilts down. Cook for a further 15 minutes. Heap plates generously and garnish with one wedge of lime. Easy, squeezy.