Name: Roasted Spanish(ish) Chicken Thighs
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Makes 2 adult and 2 child portions
Cuisine: Spanish
Ingredients: 3 tablespoons olive oil; sea salt and freshly ground black pepper; 5 ounces cherry or baby plum tomatoes; 1 large handful pitted green olives, plain or stuffed with pimientos or anchovies; 1 lemon, cut into wedges; 4 garlic cloves, lightly crushed; 1 large onion, cut into 8 wedges; 3 cups salad potatoes, scrubbed and halved if large; 2 red bell peppers, seeded and cut into wedges; 20 thin slices chorizo, halved; 8 to 12 boneless, skinless chicken thighs (depending on their size)

Preparation info

Makes
2
adult

Difficulty
Easy
Ready in
1 hr 15

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

A delicious dish for busy families, this is a great recipe to make on a Sunday night when you’ve been out for the day and need something to literally throw together. It’s also just as delicious eaten cold as hot, so you can enjoy any leftovers the next day with a green salad and crusty bread.

Ingredients

8 to 12 boneless, skinless chicken thighs (depending on their size)
2 red bell peppers, seeded and cut into wedges
1 large onion

Method

Heat the oven to 425°F.
Put the chicken, red peppers, onion, potatoes, garlic, lemon and oil in a large roasting pan and toss all the ingredients together so they are coated in oil. Season lightly with salt and pepper. Put the pan over high heat on the stovetop and stir everything together for a couple minutes to get some heat into the ingredients, then place t

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Roasted Spanish(ish) Chicken Thighs

Ingredients

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