Spanish roast chicken thighs

Serve this winning dinner with a big pile of buttery mash or fluffy rice.

SERVES: 4

✿ 4 large chicken thighs

✿ 200g (7oz) cooking chorizo, sliced

✿ 2 heads garlic, sliced in half ✿ 2tsp smoked paprika

✿ Pinch saffron

✿ 2tbsp sherry vinegar

✿ 425g (15oz) tomatoes, roughly diced

✿ 1 yellow pepper, sliced into wedges ✿ 1 red onion, sliced into wedges ✿ 2tsp oregano leaves, to garnish 1 Preheat the oven to 180C/Gas 4. Combine everything in a baking tray, mixing well to coat the chicken in the spices.

2 Roast for 45 mins, until the chicken is cooked through and the skin is crispy.

3 Serve with rice or buttery mash, and garnish with oregano leaves.