Chicken with chorizo & olives

Name: Chicken with chorizo & olives
Prep time: 10 min
Cook time: 55 min
Yield: 4
Ingredients: 2 red onions, cut into wedges; 2 red peppers, cut into wedges; 1 large tomato, finely diced; 350 g can Fragata Stoneless Manzanilla Olives Filled With Chorizo, drained; 1½ tbsp olive oil; 60 g pack Cooks’ Ingredients Diced Chorizo; 8 chicken thighs, skin-on and bone-in; Cooked wholewheat couscous, rice or orzo, to serve

All cooked in one dish, this Spanish-inspired supper couldn’t be simpler or more delicious. Prepare to make on repeat.

Serves 4 · Prep 10 min · Cook 55 min

Ingredients

2 red onions, cut into wedges
2 red peppers, cut into wedges
1 large tomato, finely diced
350 g can Fragata Stoneless Manzanilla Olives Filled With Chorizo, drained
1½ tbsp olive oil
60 g pack Cooks’ Ingredients Diced Chorizo
8 chicken thighs, skin-on and bone-in
Cooked wholewheat couscous, rice or orzo, to serve

Method

Preheat the oven to 200ºC, gas mark 6. In a large roasting tin, toss together the red onions, peppers, tomato and olives with 1 tbsp oil and season. Stir in the chorizo.
Season the chicken thighs and brush the tops with the remaining ½ tbsp oil, then nestle into the tin between the vegetables. Roast for 20 minutes, then stir up the veg and baste the chicken in the cooking juices. Roast for another 20 minutes; stir and baste again.
Roast for a final 15 minutes until the chicken is golden and cooked through, the juices run clear and no pink meat remains. Serve with wholewheat couscous, rice or orzo.