Chicken and chorizo bake

I’ve been working on this recipe for a while. It’s very similar to Greek chicken (for those who know what that is) but it’s quicker and lighter. Perfect for a week night dinner,

Serves two but can easily be multiplied to feed more

Ingredients

• 4 large chicken thighs (2 per person)
• 1 large red onion quartered
• 2 cloves garlic finely chopped
• 2 peppers (1 red, one orange) deseeded and chopped into large chunks
• ½ a courgette chopped into large chunks
• Small bag of new potatoes (or 3 large bakers chopped into small dice)
• 10 cherry tomatoes (left whole)
• ½ a chorizo sausage, skinned and chopped into thick rounds
• 1 red chilli chopped finely, seeds left in
• 3 tbsp paprika (I use sweet but smoked is fine)
• 2 tbsp dried oregano
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper

Method

1. Preheat the oven to 200oC. Put the potatoes into a large baking tray, halving any which are particularly big.
2. Add to the baking tray the chicken, chorizo, chilli and all of the vegetables.
3. Pour over the olive oil, season well with salt and pepper and mix with your hands to make sure everything is coated. Then sprinkle over the paprika and oregano.
4. Bake in the oven for 45mins, turning carefully with a spoon halfway through. Make sure the chicken is golden and cooked through before serving.
5. When the chicken is cooked and the veg are tender, pour over the vinegar and give everything a good stir. Serve in a lovely big dish so that everyone can help themselves. Crusty bread and a green salad would go well here.