Gotta love a tray-bake - so easy to do, sweet red peppers, onions and new potatoes cooked with lovely spicy chorizo and topped with crispy skinned chicken, this is delicious.
This tray-bake can even be prepared in advance ready to pop in the oven later, just dont add the chicken till you are ready to cook.
Nothing else but nice crusty bread for dipping and moping is needed.
Although I use those disposable foil trays it does have to be said I do re-use them. Just pop into the dishwasher or give a good soak and they're good to go. Okay, they dont look as good because they go a bit dull, but who cares, only a mad food blogger like me that takes pictures. Hence the shiny new trays in my tray-bake posts.
Whilst you could use ordinary 'chorizo flavoured' sausages for this, I recommend the proper 'uncooked' ones found in the deli section of any good supermarket.
The chorizo that's already cooked (the one that comes in a ring) would end up far too cooked and the probable result would be a trip to the dentist!
On with the recipe:
To serve 2 greedy people you will need:
7 or 8 boneless chicken thighs - skin on - you can remove it if you must once cooked
1 red bell pepper - sliced into strips
2 red onions - cut into wedges
4 fat cloves of garlic - squash with back of a knife to flatten leave unpeeled and whole
2 Chorizo sausages - the kind that must be cooked - skin removed
2 good handfuls of parboiled (almost cooked) small potatoes - I used Charlotte potatoes and halved them
freshly chopped flat leaved parsley leaves - for nothing but decoration and a bit of greenery
Mix the following together in a small bowl:
2 tablespoons of olive oil, pinch of salt, good pinch black pepper, a pinch of dried oregano and a big pinch or two of smoked paprika.
Crush a small pinch of fennel seeds in mortar and pestle, add to the bowl and mix the lot together.
How to do it:
Preheat your oven to 200C/400F or Gas 6
Rub the olive oil mixture over your chicken thighs to coat and put to one side.
Parboil your potatoes in salted water till almost cooked through. Drain and run under the cold tap to stop them cooking then drain well so they're dry then put to one side.
Into your foil baking tray - peppers, onions chorizo squeezed from it's skin into blobs and the squashed garlic. Season with a little salt and pepper.
Now tip the potatoes on top and drizzle with a little olive oil.
Place the coated chicken thighs on top of the lot and into the oven for about 45 to 50 minutes.
Be sure to check the chicken is properly cooked through and if not, return it to the oven till it is. Sprinkle with chopped parsley and serve.