Spanish style chicken

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

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

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

Take tin out of oven, baste with juices. Place peppers under chicken with rest of veg

Turn oven up to 200 fan. Put tin back in for another 20 minutes until peppers are just soft and chicken is golden