Ingredients
- 500g potatoes, peeled & cut into 1cm thick slices
- 1 red onion, halved & sliced
- 1 red capsicum, sliced into strips
- 1 yellow capsicum, sliced into strips
- 8 chicken thighs, skin-on
- 1 tbs olive oil
- 1/2 tsp smoked paprika
- 1 chorizo sausage (200g), sliced
- 1 cup chicken stock
- 100g olives, to serve
- 8 sprigs continental parsley leaves, to serve
- Sea salt & black pepper
Serves: 4
Prep: 15 mins
Cooking: 50 mins
Method
Preheat oven to 180°C Fan Assist.
Arrange potatoes in a single layer in the base of a 30cm x 20cm baking dish.
Scatter onion, red and yellow capsicum over the potatoes and season.
Place chicken thighs over the top, skin-side-up and drizzle with oil.
Season with salt and pepper and sprinkle with paprika.
Arrange chorizo around chicken and pour in stock.
Roast on the middle shelf for 45-50 minutes, until the skin is crisp and the vegetables are tender.
Scatter around olives and parsley and serve.
Recipe presented by Falcon.
