Ingredients- (Serves 4-6)
4 large free-range chicken breasts, cut in half lengthways
Handful of baby onions, left whole
1 red onion, cut into roughly medium-sized chunks
Good glug of olive oil (that’s about a tbsp!)
2 Ramiro peppers, de-seeded and cut into medium chunks
250g of good-quality Spanish Chorizo, cut into small chunks
2 large potatoes, cut into wedges or chunks
1 tsp of Paprika
1 tsp of dried Oregano
Approx. tbsp of freshly chopped parsley
2 cloves of garlic, roughly chopped
Salt and pepper, to taste
2-3 tbsp of good olive oil
1. Preheat your oven to 180 degrees C Fan. Make the marinade by combining the paprika, oregano, parsley, garlic, salt and pepper and the olive oil. Mix until you have a smooth paste. Brush the marinade on both sides of the chicken and then place in the fridge to marinate for at least an hour or overnight.
2. Place the chicken on a large baking tray/dish, add the chopped onions and then pour a good glug of olive oil over the top. Cover with some tin foil and bake in the oven for 30 minutes. Then add the chopped chorizo and the peppers and the potatoes. Uncover and place back in the oven for another 40 minutes.
3. Serve piping hot with some delicious crunchy salad leaves.
Thanks to Jessica from What Jessica Baked Next for this tantalising recipe, are you eager to try it yourself?