Ingredients

The following ingredients have 4 Servings
  • 8 chicken thighs ((or a mixture of thighs and legs))
  • 2 teaspoons paprika
  • 2 teaspoons oregano
  • Salt and pepper
  • Olive oil
  • 100 g chorizo (cut into 1 cm chunks)
  • 1 red pepper (cut into large chunks – roughly 2cm by 2cm)
  • 1 red onion (sliced into 8 wedges)
  • 400 g new potatoes (halved)
  • 8 garlic cloves (lightly bashed with the skins still on)
  • ½ to 1 teaspoon chilli flakes ((optional))
  • 12 cherry tomatoes

Instruction

  • Preheat the oven to 220C / 200C fan / gas mark 7 / 425F.
  • Put the chicken thighs on a plate and sprinkle over 1 teaspoon of paprika and 1 teaspoon of oregano, add some salt and pepper and a drizzle of olive oil and rub the marinade all over the chicken.
  • Put the chorizo, red pepper, red onion, new potatoes and garlic into a large roasting tray and sprinkle over the other teaspoon of paprika and oregano, a couple of twists of salt and pepper and a drizzle of olive oil (about 2 tablespoons), plus the chilli flakes, if you are using them.
  • Stir everything together so the chorizo and vegetables are covered in the oil, herbs and spices (use your hands or a large spoon).
  • Place the chicken on top of the chorizo and vegetables and pop the whole thing in the oven for 25 minutes.
  • After 25 minutes, remove the tray from the oven, carefully take the chicken pieces off the top and put them on a large plate. Stir the chorizo and vegetables so everything is coated in the delicious juices then pop the chicken back on top.
  • Tip the tray slightly to reveal the juices and, using a tablespoon, baste each piece of chicken with one tablespoon of juices (you don’t HAVE to do this step, if you haven’t got time, but the chicken will taste A LOT better if you do!)
  • Scatter over the tomatoes and then put the dish back in the oven and roast for a further 20 minutes.
  • Serve on its own or with a green salad, some crusty bread and a glass of Spanish Garnacha.