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

  1. Preheat your oven to 180 deg
  2. Put the chicken thighs and potatoes in a roasting tray and turn in the oil.
  3. 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)
  4. 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