Ingredients:

  • 3 tablespoons olive oil (45ml)
  • 4 tablespoons Cajun Spice Mix/Rub (60ml)
  • 8 chicken thighs, skin-on, bone-in (approximately 1kg total)
  • Salt and black pepper, to taste
  • 1 medium sweet potato (approx. 450g / 1 lb), cut into 1.5cm / ½ inch cubes
  • 2 red bell peppers, cut into large chunks
  • 1 green bell pepper, cut into large chunks
  • 2 small red onions, each cut into 8 wedges
  • 150g / 5.3 oz chorizo, cut into rounds approximately 0.5cm / ¼ inch thick
  • Fresh coriander or parsley, chopped (for garnish, optional)

Instructions:

  1. Preheat oven to 220°C / 200°C fan / Gas Mark 7 / 425°F.
  2. In a large bowl, combine 1 tablespoon olive oil, 2 tablespoons Cajun spice mix, salt, and pepper. Add chicken thighs and toss until evenly coated.
  3. In the roasting tray, place sweet potato, red peppers, green pepper, and red onion. Drizzle with remaining 2 tablespoons olive oil and sprinkle with remaining 2 tablespoons Cajun spice mix, salt, and pepper. Toss to coat.
  4. Arrange vegetables in a single layer in the roasting tray. Place chicken thighs skin-side up on top of the vegetables. Roast for 25 minutes.
  5. Remove the tray from the oven. Transfer the chicken thighs to a plate. Add chorizo slices to the vegetables in the tray. Stir the vegetables and chorizo. Arrange the chorizo and vegetables back into a single layer. Return chicken to the top of the tray. Return to oven and roast for a further 15-20 minutes, or until vegetables are tender and chicken is cooked through (internal temperature of 74°C / 165°F).
  6. Garnish with fresh coriander or parsley (optional) and serve hot.