Chicken thighs and Chorizo

October 3, 2017


- 4 cloves garlic

 - 1 Tbsp fresh thyme

- 8 chicken thighs, bone in

- mixed coloured peppers (about 3 but you can load up)

- 140g chorizo  sausage, roughly chopped

- 20 pitted black olives

200g cherry tomatoes

2 Tbsp sherry vinegar




- Heat oven to 425.  Crush the garlic and thyme using a mortar and pestle, or mince and mix together.  Add 2 tsp olive oil to make a paste.

- Rub the garlic and herb paste on the underside of the chicken.

- Cut the peppers into chunky strips and pile into a roasting pan or cast iron fry pan.  Add chorizo and olives.  Toss with a small bit of olive oil.  Sit the chicken on the top, skin up.  Scatter the tomatoes, spoon over the vinegar and tuck in a thyme sprig or two.

- Roast for 1 hour until the chicken skin is crispy and the vegetables have softened.

- Serve with crusty bread, pasta or potatoes.


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