Spanish chicken and chorizo traybake

Name: Spanish chicken and chorizo traybake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 650 g Chicken thighs; 150 g Chorizo, sliced; 700 g Potatoes, cut into 2cm chunks; 2 Peppers, chunky strips; 2 Red onions, cut into wedges; 200 g Cherry tomatoes; 0.5 Garlic, cloves, crushed; 8 g Smoked paprika; 30 ml Olive oil; 0.5 Lemons, to squeeze over; 10 g Fresh parsley, chopped; 5 g Salt

Crispy chicken thighs, smoky chorizo, peppers and potatoes roasted together, with the juices doing the sauce's job.

Ingredients

650 g Chicken thighs
150 g Chorizo, sliced
700 g Potatoes, cut into 2cm chunks
2 Peppers, chunky strips
2 Red onions, cut into wedges
200 g Cherry tomatoes
0.5 Garlic, cloves, crushed
8 g Smoked paprika
30 ml Olive oil
0.5 Lemons, to squeeze over
10 g Fresh parsley, chopped
5 g Salt

Method

Heat the oven to 220°C (200°C fan). Put the potatoes in a large roasting tin with half the oil, half the paprika and the salt, and roast for 15 minutes.
Toss the chicken in the rest of the oil and paprika with the garlic.
Add the chicken, peppers, onions and chorizo to the tin and stir everything around.
Roast for 25 minutes, then add the tomatoes and roast for 10 minutes more, until the chicken is cooked through and the potatoes are crisp at the edges.
Squeeze over the lemon, scatter with parsley and serve from the tin.