Spanish-style chicken tray bake

Step 1

Preheat oven to 200°C (180°C fan) mark

Step 2

Toss the oil, onions, potatoes and some seasoning in a large roasting tin. Roast for 30min. Slash the top of each chicken thigh a couple of times and sprinkle over the paprika and plenty of freshly ground black pepper. Mix the peppers, tomatoes, chorizo, olives and garlic into the roasting tin and sprinkle over the oregano. Sit the chicken on top and add the sherry, if using.  Continue roasting for 40-45min, basting the chicken midway through with any juices in the pan. Serve with a crisp green salad and some bread to mop up the juices, if you like.