Chicken traybake with chorizo, tomato and red peppers

This adorable roast hen traybake is so generous which you’d be hard-pressed to notice it’s low-cal. The chorizo flavours the dish superbly – a properly filling week-night dinner.

Ingredients

2 onions, quartered
2 red peppers, seeds removed, quartered
1 yellow pepper, seeds removed, quartered
8 large tomatoes, preferably on the vine
80g/3oz chorizo, sliced
400g tin cannellini beans, drained and rinsed
4 garlic cloves, bashed
2 sprigs fresh rosemary
8 chicken thighs, skin-on, bone-in
2 tbsp olive oil
1 tsp sea salt flakes
freshly ground black pepper

Instructions

Preheat the oven to 200C/180C Fan/Gas 6.
Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting tin (you may choose to use two tins). Top with the chicken, then drizzle with the oil.
Scatter with the salt and a big pinch of pepper. Roast for 1 hour, or until the chicken is cooked through and the skin is golden brown. To check if the chicken is cooked, pierce the thickest part with a skewer; the juices should run clear. If there is any sign of pink, return the bake to the oven until the chicken is cooked.
Leave the chicken to rest for 10 minutes, then serve with the vegetables.