Name: Spanish chicken traybake with chorizo & peppers
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 fat garlic cloves; 1 tbsp fresh thyme leaves plus a few sprigs; 4 tsp olive oil; 8 chicken thighs on the bone, excess skin trimmed; economy bag mixed peppers (about 700g), halved and deseeded; 140g piece of chorizo roughly chopped (we used a spicy one); 20 pitted black olives; 200g cherry tomatoes; 3 tbsp sherry vinegar or red wine vinegar; crusty bread or keto bread, to serve

Add this easy dinner recipe to your repertoire - simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage. To make this keto-friendly, serve with keto bread.

Ingredients

4 fat garlic cloves

1 tbsp fresh thyme leaves plus a few sprigs

4 tsp olive oil

8 chicken thighs on the bone, excess skin trimmed

economy bag mixed peppers (about 700g), halved and deseeded

140g piece of chorizo roughly chopped (we used a spicy one)

20 pitted black olives

200g cherry tomatoes

3 tbsp sherry vinegar or red wine vinegar

crusty bread or keto bread, to serve

Instructions

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

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