Spanish chicken traybake with chorizo & peppers

• fat garlic cloves↗4

  4

• fresh thyme leaves↗1 tbsp tbsp

  plus a few sprigs

• olive oil↗4 tsp tsp
• chicken thighs↗8

  on the bone, excess skin trimmed

• mixed peppers↗economy bag economy bag

  (about 700g), halved and deseeded

• piece of chorizo140g g

  roughly chopped (we used a spicy one)

• pitted black olives↗20

  20

• cherry tomatoes↗200g g
• sherry vinegar↗3 tbsp tbsp

  or red wine vinegar

• crusty bread↗

  or keto bread, to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves 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. 2

   Rub the herb and garlic paste on the underside of the chicken to flavour it.

3. 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 chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.

4. 4

   Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty or keto bread, pasta or potatoes.