Serves 4

Ingredients

1 Onion, peeled and cut into 8 wedges

1 Red Onion, peeled and cut into 8 wedges

300 g New Potatoes, quartered lengthways

6 Whole Garlic Cloves, unpeeled

8 Tomatoes, quartered

100 g Chorizo, sliced

4 Skinless Chicken Breasts, make 3 slits in each careful not to cut right through the meat

0.5 Tsp Smoked Paprika

1 Tsp Dried Oregano

1 Green Pepper, deseeded and cut into strips

1 Red Pepper, deseeded and cut into strips

Sea Salt and Freshly Ground Black Pepper

How to cook

 

Preheat the oven to 200 degrees C

Put the Onions, Potatoes, Garlic and Tomatoes in a large roasting bowl and season with Salt and Pepper. Toss everything together lightly

Place in the oven for 20 minutes

Season the Chicken all over with Ground Black Pepper

Mix together the Smoked Paprika and Oregano and set aside

Take the roasting bowl out of the oven, scatter over the Chorizo and turn everything a couple of times

Place the Chicken on top of the vegetables and Chorizo and sprinkle with the Paprika and Oregano

Season with a little Sea Salt and return to the oven for 20 minutes

Take the roasting bowl out of the oven and using a spoon drizzle the cooking juices over the Chicken

Place the Pepper strips around the Chicken and vegetables

Return the roasting bowl back to the oven for a further 20 minutes, or until the Peppers are just softened and the Chicken is fully cooked

 

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