Spanish-style chicken bake

Serves 4


1 medium onion, cut into 8 wedges

1 medium red onion, cut into 8 wedges

500g/1lb new potatoes, quartered

8 whole garlic cloves, unpeeled

8 medium tomatoes, quartered

75g/3oz chorizo (preferably picante)

8 boneless, skinless chicken thighs

½ tsp sweet smoked paprika

½ tsp dried oregano

1 green pepper, deseeded and cut into strips

flaked sea salt

freshly ground black pepper


Preheat oven to 200C/Gas 6. Put onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and black pepper. Toss lightly, roast for 20 mins. Skin chorizo, cut into 5mm slices. Slash chicken thighs 2 or 3 times each with a knife. Season with black pepper. Mix paprika and oregano together, set aside. Take roasting tin out of oven, scatter chorizo over veg, turn everything a couple of times. Put chicken on top of the veg and chorizo and sprinkle with paprika and oregano. Season with salt. Return to oven for 20 mins. Then baste and tuck pepper strips loosely around chicken and veg. Turn oven up to 220C/Gas 7. Put tin back in oven for 20 mins or until the peppers are just softened and the chicken is golden and crisp. Serve. (Squeeze garlic out of the skins as you eat).

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