Another one of those great throw-everything-in-a-roasting-dish  recipes! This time, from the Hairy Bikers recipe book.

Serves 4

1 large onion, cut into 8 pieces
1 large red onion, cut into 8 wedges
1 green pepper, deseeded and cut into strips (optional)
1lb small potatoes, quartered lengthways
8 whole large cloves of garlic, unpeeled
8 medium tomatoes, quartered
8 oz chorizo, preferably picante, skin removed
8 large boneless skinless chicken thighs
1 heaped tsp sweet or smoked paprika
1 tbsp dried oregano
Good olive oil
Ground black pepper and sea salt

Preheat the oven to 400 F
Put the onions, potatoes, peppers, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper then sprinkle lightly with olive oil
Toss everything together lightly and roast for 20 to 25 minutes

While the vegetables are cooking, skin the chorizo and cut the meat into thin slices. Set aside

Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with salt and pepper and rub into the chicken.

Mix the paprika and oregano together and set aside

After 20 minutes or so, take the roasting tin out of the oven, scatter the chorizo over the vegetables and turn everything a couple of times.

Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano.
Season with a little salt and black pepper, sprinkle the chicken pieces with a little olive oil and return to the oven for 40 to 50 minutes until the chicken is cooked.

There are so many variations to this recipe and you certainly don’t have to stick to the quantities of this recipe. Use you imagination!