Spanish Style Chicken Bake

I went back to the Hairy Bikers Diet Cook Book to get this little recipe.  I have modified it slightly to suit 2 people rather than 4 and our spicy palates.

It was so simple and utterly tasty, one of the best tray bakes I have ever made, moist and tender and packed full of flavour.

The Hairy Bikers' Spanish Style Chicken Bake

Serves 2 Approx 14 Pro Points each

1 large onion, cut into 8 wedges (1 white and 1 red medium onions)
250g new potatoes, sliced into quarters lengthwise
4 whole cloves garlic, unpeeled
4 medium tomatoes, quartered
1 green pepper, cut into strips
50g chorizo, sliced 2mm thick
4 boneless, skinless chicken thighs, approx 85g each, slashed with a knife a couple of times
1 tsp smoked paprika
1 tsp dried oregano
sea salt and pepper

Pre heat the oven to 200oc w/o fan 180oc w/fan.  Put onions, potatoes, garlic and tomatoes in a roasting tin and season.  Toss together and roast for 20 minutes.

After 20 minutes, take the tin from the oven and scatter over the chorizo and mix.  Place the chicken on top of the veg and chorizo and sprinkle over the paprika, oregano and season with a little more S&P.  Po back into the oven for 20 minutes.

Remove the tin fro the oven again and tilt it so all the juices gather to one side and spoon them back over the chicken.  Tuck the pepper in and around the veg, then return to the oven and up the heat to 220oc w/o fan and 200oc w/fan and roast again for a further 20 minutes or until the peppers are soft and the chicken is golden and crispy.  Pile on a plate and serve, not forgetting to squeeze the garlic out of their papery skins, delish!