Spanish Style Chicken Bake
Spanish Style Chicken Bake
Serves 4
Ingredients
1 medium onion, cut into 8 wedges.
1 medium red onion, cut into 8 wedges.
500 gms new potatoes, quartered length ways.
8 whole peeled garlic cloves.
8 medium tomatoes, quartered.
75 gms chorizo.
4 chicken breasts.
Half tsp sweet smoke paprika.
Half tsp dried oregano.
1 green pepper deseeded and cut into strips.
Add seasoning.
Method
Preheat the oven to 200 degrees.
Put the onions, potatoes, garlic and tomatoes, in a large roasting tin and season.
Toss everything together lightly and roast for 20 minutes.
While the vegs are roasting, skin the chorizo and cut into thin slices, 5mm. Is about right.
Put the chicken breasts on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set a side.
Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times.
Place the chicken on top of the veg and chorizo. Sprinkle with the paprika and oregano. Season with a little salt and return to the oven for a further 20 minutes.
Take the tin out of the oven. Holding one corner carefully, with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegs.
Turn the oven up to 220 degrees. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.