Brazilian chicken with shallots and cherry tomatoes


Serve with your favourite green vegetable


  1. Preheat the oven to 200°C/180° fan/395°F/Gas mark 6. Take each thigh and cut away any excess skin and fat but leave a good covering of skin on the outer side. On the outer side, make two deep cuts almost to the bone and at right angles to the bone. Place in a bowl.
  2. Add to the bowl the potatoes, shallots and Brazilian spice rub and mix well. Make sure the spice mix thoroughly coats everything. Then place in a large roasting tin and cook in the oven for 25 mins.
  3. Remove the roasting tin from the oven and baste the chicken, potatoes and shallots, using the juices from the chicken. Now add the tomatoes, shake a little to coat in the juices and then put back into the oven. Roast for another 15 – 20 minutes until the dish is lightly browned. Now serve with your favourite green vegetable.