Spanish Chicken Traybake with Chorizo & Peppers

• Time: 1 hr 15 mins (Prep 15 mins | Cook 60 mins)
• Difficulty: Easy
• Serves: 4

Ingredients

• 4 fat garlic cloves
• 1 tbsp fresh thyme leaves (plus a few sprigs)
• 4 tsp olive oil
• 8 chicken thighs (on the bone, excess skin trimmed)
• 700g mixed peppers (halved and deseeded)
• 140g chorizo, roughly chopped (spicy variety)
• 20 pitted black olives
• 200g cherry tomatoes
• 3 tbsp sherry vinegar or red wine vinegar
• Crusty bread (to serve)

Method

1. Heat the oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves1 tbsp fresh thyme leaves (plus a few sprigs) with a little seasoning and 2 tsp oil to make a paste. If you don’t have a pestle and mortar, finely grate the garlic, then stir everything together.
2. Rub the herb and garlic paste on the underside of the chicken to flavour it.
3. Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo140g chorizo, roughly chopped (spicy variety) and olives, toss with the remaining oil, then sit the chicken on top, skin-side up.
4. Scatter over the tomatoes200g cherry tomatoes, spoon over the vinegar, season, and tuck in the thyme sprigs.
5. Roast for 1 hour until the chicken skin is crispy and the vegetables have softened. Serve with crusty breadCrusty bread (to serve), pasta, or potatoes.