Baked chicken with chorizo and roasted vegetables

Everyday food with low calories… Not sure why Hairy Dieters claim this is a Spanish style, though. Probably is the chorizo and the roasted garlic…  In any case, it is cheap and cheerful with delicious flavours, from the sweetness of the baked onion to the spiciness of the chorizo.

Baked chicken with chorizo and roasted vegetables (adapted from Dave Myers and Si King’s The Hairy Dieters: How to Love Food and Lose Weight)

Ingredients

• 1 medium onion, cut in 8 wedges
• 1 medium red onion, cut in 8 wedges
• 500g new potatoes, quartered lenghways
• 8 whole garlic, unpeeled
• 8 medium tomatoes, quartered
• 75g chorizo, preferably hot and spicy
• 8 boneless, skinless chicken tights
• ½ teaspoon sweet smoked paprika
• ½ teaspoon dried oregano
• 1 green pepper, deseed and cut into strips
• salt and pepper

 Method

Pre heat the oven to 200oC. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with salt and lots of freshly grounded black pepper. Toss everything together lightly and roast for 20min

While the vegetables are roasting, skin the chorizo and cut the meat into thin slices. Put the chickens on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.

Take the roasting tin out of the oven, scatter the chorizo over the vegetables and turn everything a couple of times. Place the chicken on the top of the vegetables and chorizo and sprinkle with paprika and oregano. Return to the oven and adjust the temperature to 220oC. Leave in the oven for another 20min, or until the chicken is golden and crisp. Every now and again, take the tin out of the oven drizzle the juices over the chicken. As you eat, squeeze the garlic out of the skins.