Make sure you are using sweet smoked paprika as opposed to smoked paprika which is MUCH hotter!
The resulting juicy dish works well as a midweek supper or even an alternative to a Sunday roast.
What goes in?
Preheat the oven to 200°C/Fan 180°C/Gas 6.
Peel the potatoes and chop into bite size pieces. Peel and chop the red onion into bit size pieces too and chop up the green pepper into smallish pieces. Add them all to a baking tray. Crush the garlic (or use Lazy Garlic) and sprinkle together with the sweet smoked paprika and thyme over the veg.
Add sea salt and freshly ground pepper.
Sprinkle a small amount of oil over too and then toss everything together lightly and roast for 30 minutes.
Meanwhile… slice the Chorizo sausage finely and lay in one layer of a frying pan. (No need for any oil as it oozes out of the Chorizo.) Place the pan on a hot ring on the hob and lightly fry for about a minute. Take the Chorizo out and then put the chicken thighs in the frying pan skin side down on the lovely Chorizo juices. This will help to colour them so they look extra delicious. The pan needs to be quite hot for this. When the skins are golden turn them over for a couple of minutes.
Add the chicken pieces along with the Chorizo to the baking tray. Cut the tomatoes in half and add those also.
Turn the oven up to 220°C/Fan 200°C/Gas 7 and put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.
Enjoy! Not too much washing up either!