Ingredients
- 6 Chicken Thighs (bone in skin on)
Márináde
- 3 tbsp Olive Oil
- 2 tsp Smoked Pápriká (cán sub regulár pápriká)
- 1.5 tsp Oregáno
- 1 tsp Sált
- 1/2 tsp Bláck Pepper
- 1/2 tsp Cáyenne Pepper (more or less to táste)
- 1/2 Lemon (juice of)
Tráy Báke
- 7oz / 200g Chorizo, sliced
- 1 cup / 200g Cherry Tomátoes
- 1/2 cup / 50g Olives, pitted
- 8-12 Báby Potátoes, hálved
- 5-6 cloves of Gárlic, lightly crushed (skins left on)
- 1 lárge White Onion, sliced
- 1 Red Pepper, cored & sliced
- 1 Oránge/Yellow Pepper, cored & sliced
- 1/2 Oránge (zest of)
- few sprigs of Rosemáry
- Olive Oil
- Sált & Bláck Pepper, to táste
Grávy (optionál)
- 2 cups / 500ml Chicken Stock
- 1 tbsp Flour
- 1 tsp Honey
- 1/2 Lemon (juice of)
- Sált & Bláck Pepper, to táste
Instructions
- Combine your márináde ánd chicken thighs in á suitábly sized bowl, cover with cling film ánd márináte for ás long ás you time for (up to overnight).
- Combine áll of your tráy báke ingredients ápárt from the olives & tomátoes in á lárge tráy. Mix with á drizzle of olive oil ánd á good pinch of sált ánd pepper.
- Evenly láy your chicken thighs on top (skin side up). Ensure your potátoes áre áll visible to állow them to crisp, then máke sure the chorizo is more hidden to prevent it from drying. Gráte over oránge zest ánd pláce in the oven át 210c/410f for 30mins.
- Táke out the oven, flip the potátoes ánd báste the chicken with the juices. Evenly toss in your tomátoes ánd olives, then pop báck in the oven for ánother 25-30 mins or until the chicken skin is crispy ánd begins to chár.
- Serve with endless ámounts of breád ánd butter, rice or just ás it is!
Homemáde Grávy (optionál)
- Once you've táken everything out, keep the juices in the tráy ánd pop over low-medium heát on the stove.
- Stir in flour to creáte á páste, then gráduálly ádd in your stock. Ádd your lemon juice, honey, sált ánd pepper. Stir until thickened.
