An easy mid week one pot wonder.
1 medium aubergine
2 medium courgettes
2 peppers, different colours
2 red onions
5 large vine tomatoes
8 chicken thighs bone in with skin
1 garlic bulb
1/2 chorizo ring
1 tbsp smoked paprika plus extra for sprinkling on the chicken
1/2 tbsp dried oregano plus extra for sprinkling on the chicken
3 tbsp olive oil
Preheat the oven to 200C/Fan 180/Gas 6.
Chop the vegetable into large chunks and place into a large roasting tin. Split the garlic bulb into cloves and add to the tin with the vegetables. Do not peel the garlic. Slice the chorizo and add to the tin. Add the smoked paprika, oregano and olive oil to the tin and season generously with black pepper. Thoroughly coat the vegetables in the oil mix. Place the chicken on top of the vegetables and sprinkle with the remaining paprika and oregano. Season with pepper and place in the oven. Bake for approximately 50 minutes. Stir occasionally during cooking.
Serve with rice or couscous with the juice from the vegetables and chicken.
- Add black olives 20 minutes before serving.
- Add other vegetables to suit your taste.
- To add a little twist, add two tins of chickpeas and spinach or kale approximately 20 minutes before serving. Make sure the chickpeas have warmed through and the spinach or kale has wilted. No need for extra carbs!
- There should be juice from the vegetables and chicken in the bottom of the tin when cooking. If it starts to look dry cover with foil for the remainder of the cooking time.