Spanish Chicken & Chorizo Traybake

Ingredients

• 6 bone-in chicken thighs
• 100g chorizo, sliced
• 500g baby potatoes, halved
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 2 cloves garlic, crushed
• Salt and pepper, to taste

Method

1. Preheat the oven to 200°C (180°C fan)/Gas Mark 6.
2. Put the potatoes onto a large baking tray, drizzle with half the olive oil, season, and roast for 15 minutes.
3. Remove the tray and add the chicken thighs, chorizo, peppers, and onion. Drizzle with the remaining oil and scatter over the smoked paprika and garlic.
4. Toss everything together so it's evenly coated, then arrange the chicken skin-side up.
5. Roast for a further 30-35 minutes, until the chicken is golden and cooked through and the potatoes are tender.
6. Season with salt and pepper before serving.