By Lisa
Nutritional Info(100g)
- Onions
- Peppers
- Pepper
- Tomatoes
- Chorizo
- Cannellini beans
- Garlic
- Rosemary
- Chicken thighs
- Olive oil
- Sea salt
- Black pepper
Chicken traybake with chorizo, tomato and red peppers
Ingredients
- 2 onions, quartered
- 2 red peppers, seeds removed, quartered
- 1 yellow pepper, seeds removed, quartered
- 8 large tomatoes, preferably on the vine
- 80g/3oz 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 tbsp olive oil
- 1 tsp sea salt flakes
- freshly ground black pepper
Method
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Preheat the oven to 200C/180C Fan/Gas 6.
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Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting tin (you may choose to use two tins). Top with the chicken, then drizzle with the oil.
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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.
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Leave the chicken to rest for 10 minutes, then serve with the vegetables.
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Chicken traybake with chorizo, tomato and red peppers