Paprika Chicken & Chorizo Traybake

• Chicken thigh(700 g)
• Chorizo(180 g)
• Potato(800 g)
• Bell pepper(2)
• Red Onion(1)
• Garlic(4 cloves)
• Olive oil(2 tbsp)
• Smoked paprika(2 tsp)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Lemon(1)
• Flat Leaf Parsley(15 g)

Method

1. 1

   Heat the oven to 220°C. Cut the {Chicken thigh} into bite-size pieces, slice the {Chorizo}, cut the {Potato} into small chunks, slice the {Bell pepper}, cut the {Red Onion} into wedges, and finely chop the {Garlic}.

   ~15 min

2. 2

   Tip the {Chicken thigh}, {Chorizo}, {Potato}, {Bell pepper}, {Red Onion}, and {Garlic} onto a large tray. Add the {Olive oil}, {Smoked paprika}, {Oregano}, {Salt}, and {Black pepper}, then toss well until everything is evenly coated.

3. 3

   Bake for 25 minutes, stirring once halfway, until the {Chicken thigh} is cooked through, the {Potato} is tender, and the {Chorizo} has released its red-gold juices.

   ~25 min

4. 4

   Finely chop the {Fresh parsley} and cut the {Lemon} into wedges.

5. 5

   Scatter over the {Fresh parsley}, squeeze over a little {Lemon}, and serve the traybake with the remaining {Lemon} wedges alongside.