Step 1

Preheat oven to 150°C. Heat oil in a large frying pan over medium-high heat. Cook the chicken in 2 batches, turning, for 6 minutes or until browned. Arrange chicken, skin-side up, in a large roasting pan. Arrange the fennel around the chicken in the pan.

Step 2

Cook the chorizo in the frying pan for 1-2 minutes each side or until golden. Transfer to the roasting pan. Wipe the frying pan with paper towel to remove excess oil. Cook the onion, stirring, for 5 minutes or until soft. Stir in the garlic and paprika for 1 minute or until aromatic. Add the tomato and stock. Bring to the boil. Pour over the chicken. Season.

Step 3

Cover the roasting pan with foil and bake for 40 minutes. Remove the foil and bake, uncovered, for 40 minutes or until the chicken is tender and falls from the bone. Sprinkle with oregano.