Ingredients

The following ingredients have 4 Servings
  • 8 chicken thighs on the bone (skin on)
  • 2 tsp smoked paprika
  • 3 tbsp olive oil
  • 100 g chorizo (cut into rounds)
  • 225 g small new potatoes (halved)
  • 2 red onions (peeled and cut into wedges)
  • 1 red pepper (deseeded and cut into small chunks)
  • 1 yellow or orange pepper (deseeded and cut into small chunks)
  • 1 green pepper (deseeded and cut into small chunks)
  • 4 large garlic cloves (left whole with skins on)
  • Juice of 1 lemon
  • 3 tbsp chopped fresh oregano
  • 1 tbsp chopped fresh thyme
  • Freshly ground black pepper
  • 100 g pitted black olives
  • 4 tomatoes (cut into quarters)
  • 75 ml dry sherry

Instruction

  • Preheat the oven to 180ºC (160ºC fan)/ 350°F/Gas mark 4
  • Dust 8 chicken thighs with the paprika and lay them in a single layer in a large roasting tin. Drizzle with 1 tbsp of the olive oil and add 100g (3½oz) sliced chorizo to the tin.
  • Put 225g (8oz) small potatoes, halved, 2 red onions, cut into wedges and 1 each, red yellow and green pepper, cut into small chunks in a large bowl. Add 2 tbsp olive oil, then stir everything together to coat in the oil.
  • Tip the vegetables into the roasting tin around the chicken and tuck the 4 whole garlic cloves among them.
  • Squeeze the juice of 1 lemon juice over the vegetables and chicken and sprinkle with 2 tbsp of chopped fresh oregano, and 1 tbsp chopped thyme and season with plenty of black pepper. Roast in the preheated oven for 45 minutes.
  • Turn the vegetables over, add 100g (3½oz) black pitted olives and 4 tomato cut into quarters to the tin and spoon 75ml (5tbsp) dry sherry over the chicken. Roast for a further 15 minutes or until the chicken is cooked and the vegetables are tender. Serve sprinkled with 1 tbsp chopped oregano.