Paul says "I love chicken on the bone, the meat stays juicy and succulent and being a tray bake this dish is very simple to make with very little wash up afterwards, magic to my ears..... I love to have this with a little basil pesto spooned all over it."
Ingredients
Paul says "I love chicken on the bone, the meat stays juicy and succulent and being a tray bake this dish is very simple to make with very little wash up afterwards, magic to my ears..... I love to have this with a little basil pesto spooned all over it."
Serves: 4
- I pkt of fresh Irish chicken thighs (1 kg)the excess fat trimmed off
- 6 lg rooster potatoes (1100g) peeled , and halved.
- I pkt of courgettes..2..(500g) trimmed and cut into even chunks.
- I pkt ramiro peppers..2..(200g) deseeded and cut into 8 pieces.
- 1/2 ofa chorizo (150g) peeled and cut into bite size pieces.
- 3 solo garlic (60g) peeled and cut in quarters
- A splash of olive oil.
- Some fresh herbs( thyme or rosemary)
- Salt and pepper
Method
- Preheat your oven to 180 deg
- Put the chicken thighs and potatoes in a roasting tray and turn in the oil.
- Cook for 30 minutes then add the garlic, chorizo courgettes and peppers.( it will seem that there's a lot of excess oil at this point but you will need most of it when the vegetables are stirred through, but strain some off if you wish)
- Stir well and return to the oven for a further 20 minutes.
Note: Some fresh chillies through this would be brilliant if you like to spice things up
