• 1 medium onion cut into 8 wedges
  • 1 red onion cut into 8 wedges
  • 500g new potatoes quartered length ways
  • 8 whole cloves garlic unpeeled
  • 8 medium tomatoes quartered
  • 75g chorizo
  • 8chicken thighs
  • 1/2 tsp sweet smoked paprika
  • 1/2 tsp dried oregano
  • 1 green pepper deseeded and cut into strips
  • Sea salt
  • Ground black pepper


  • STEP 1
    Preheat oven to 180 fan. Put the onions, potatoes, garlic and tomatoes in a large roasting pan and season, spray light toss everything together and roast for 20 minutes
  • STEP 2
    While veg are roasting, skin chorizo and cut into thin slices. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season with black pepper. Mix paprika and oregano together and set aside
  • STEP 3
    Take roasting tin out of oven, scatter the chorizo over veg and toss everything several times. Place chicken on top and sprinkle with paprika and oregano. Season with a little salt and return to oven for 20 minutes
  • STEP 4
    Take tin out of oven, baste with juices. Place peppers under chicken with rest of veg
  • STEP 5
    Turn oven up to 200 fan. Put tin back in for another 20 minutes until peppers are just soft and chicken is golden

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