This super easy Spanish style one-pan chicken and chorizo honestly never disappoints. Just throw chicken, chorizo, garlic, cherry tomatoes and basil into a baking dish… and bake! Perfect.
Serves 4
INGREDIENTS
2 onions, quartered
2 red peppers, seeds removed, quartered
1 yellow pepper, seeds removed, quartered
8 large tomatoes, preferably on the vine
80g chorizo, sliced
400g tin cannellini beans, drained and rinsed
4 garlic cloves, bashed
2 sprigs fresh rosemary
8 chicken thighs, skin-on, bone-in
2 tablespoon olive oil
1 teaspoon sea salt flakes
freshly ground black pepper
METHOD
Preheat the oven to 200C.
Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting tin. Top with the chicken, then drizzle with the oil.
Scatter with the salt and a big pinch of pepper. Roast for 1 hour, or until the chicken is cooked through and the skin is golden brown. To check if the chicken is cooked, pierce the thickest part with a skewer; the juices should run clear. If there is any sign of pink, return the bake to the oven until the chicken is cooked.
Leave the chicken to rest for 10 minutes, then serve with the vegetables.
Original Recipe BBC Good Food
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