Dinner recipe
Smoky chicken thigh traybake with chorizo, butter beans, peppers, tomatoes, potatoes, spinach, lemon, and parsley.
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Ingredients
large roasting tin, knife, chopping board, colander, fine grater, foil, large spoon
Method
Heat the oven to 220C/200C fan/gas 7. Halve the baby potatoes, slice the peppers into strips, cut the red onion into wedges, slice the chorizo into coins, crush the garlic, drain and rinse the butter beans, and roughly chop the parsley.
Put the chicken thighs and potatoes in a large roasting tin. Add the olive oil, smoked paprika, dried oregano, crushed garlic, the zest of the lemon, 1 tablespoon lemon juice, and a pinch of salt. Toss until the chicken and potatoes are evenly coated.
Spread the potatoes cut-side down and nestle the chicken between them. Roast for 15 minutes until the chicken is starting to colour and the potatoes are beginning to soften at the edges.
Scatter the peppers, red onion, chorizo, and butter beans around the chicken. Spoon the chopped tomatoes between the ingredients, then return the tin to the oven for 16 to 18 minutes until the chicken is cooked through and the potatoes are tender. Add a small pinch of sugar only if the tomatoes taste sharp.
Check the thickest piece of chicken has no pink middle and the juices run clear. Scatter the baby spinach over the hot tray, cover loosely with foil for 2 minutes, then fold the wilted spinach through the tomato and bean juices.
Squeeze over the remaining lemon juice and scatter with parsley. Spoon the chicken, potatoes, beans, chorizo, peppers, and tomato juices into shallow bowls, making sure every serving gets some of the smoky pan juices.
