Chicken, Peppers and Chorizo Traybake
Chicken, Peppers and Chorizo Traybake



  • 2 onions, quartered
  • 2 red and 1 orange pepper, quartered
  • 8 tomatoes
  • 100g sliced chorizo
  • 400g tin of butter beans, drained
  • 4 bashed garlic cloves
  • 2 rosemary sprigs
  • 8 whole chicken thighs
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • Black pepper
  • Preheat the oven to 200C. Place the peppers, onions, tomatoes, beans, chorizo, garlic and rosemary in a large roasting tray, and nestle the chicken on top. Drizzle with a glug of olive oil, scatter with salt and pepper, and roast for 1 hour.
  • When the chicken skin is golden and crisp and the meat is cooked through, remove the tray from the oven and leave to rest for 10 mins. Serve the chicken with the vegetables, and some crusty bread to mop up the juices.
45 mins
4 serving

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