Ingredients:

  • 8 Chicken Thighs
  • 2 tsp Paprika
  • 2 tsp Dried Oregano
  • Salt and Black Pepper to taste
  • Olive Oil for drizzling
  • 100g Chorizo
  • 1 Red Pepper
  • 1 Red Onion
  • 400g New Potatoes
  • 8 Garlic Cloves
  • ½ - 1 tsp Chilli Flakes (optional)
  • 12 Cherry Tomatoes

Instructions:

  1. Preheat oven to 220°C (200°C fan)/Gas Mark 7/425°F.
  2. Combine chicken with paprika, oregano, salt, pepper, and olive oil. Rub all over.
  3. In the roasting tray, combine chorizo, red pepper, red onion, potatoes, and garlic. Add paprika, oregano, salt, pepper, olive oil, and chilli flakes (if using). Toss to coat.
  4. Place chicken on top of the vegetables and chorizo in the tray.
  5. Roast in the preheated oven for 25 minutes.
  6. Remove from oven. Transfer chicken to a plate. Stir vegetables and chorizo to coat in juices. Return chicken to the tray. Baste chicken with juices (optional).
  7. Scatter cherry tomatoes over the traybake.
  8. Return to the oven and roast for a further 20 minutes, or until chicken is cooked through and vegetables are tender. Internal temperature of chicken should reach 74°C/165°F.
  9. Serve hot.