Name: Chicken and chorizo traybake
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Spanish
Ingredients: olive oil; 2 onions, cut into 1½cm-thick discs and peeled; 200g chorizo ring, peeled and cut into chunks; 1 lemon, cut into chunks; 200ml white wine; 8 whole chicken thighs; 660g jar large chickpeas, drained; 230g jar piquillo peppers, drained and chopped; a small bunch flat-leaf parsley, chopped

olive oil
2 onions
cut into 1½cm-thick discs and peeled
200g chorizo ring
peeled and cut into chunks
1 lemon
cut into chunks
200ml white wine
8 whole chicken thighs
660g jar large chickpeas
drained
230g jar piquillo peppers
drained and chopped
a small bunch flat-leaf parsley
chopped

Method

step 1
Drizzle olive oil in the bottom of a non-stick roasting tray that the chicken thighs will fit into with some space between them. Put the onions, chorizo and lemon chunks in the tray, pour over the wine, then sit the chicken thighs on top. Season the chicken well. Roast for 45 minutes then remove the thighs, stir in the chickpeas and peppers, and sit the thighs back on top. Cook for another 10 minutes until the chickpeas are warmed through. Scatter with parsley before serving.