- 4 Chicken legs and thighs
- 400g chorizo, sliced into 1 inch strips
- 500g new, baby or waxy potatoes, halved or quartered
- 3 red peppers, chopped into bitesize chunks
- 4 red onions, in eighths
- 8 garlic cloves, whole
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 4 sprigs fresh thyme, leaves removed
- 2 sprigs fresh rosemary
- salt and pepper
Preheat oven to 180
Prep a large baking tray - you want everything to have space in one
Place the chicken and herbs in a large bowl, pour over 2 tbsp olive oil, and the herbs and paprika and rub together until covered evenly. Leave to marinate overnight, or for as long as you have (4 hours would do the trick).
When ready to bake, add the chicken and vegetables to the baking tray, nestling everything in together as evenly distributed as you can. drizzle the oil over, season with salt and pepper.
Bake for 40 mins, after 20 mins turn everything. And cook until golden and cooked through.
Serve straight away, with a green salad, or some green vegetables, or nothing at all.
(Also works well cold the next day).