Roasted Spanish Chicken Thighs

     

                 Roasted Spanish Chicken Thighs        

       

  

 Ingredients

 8 to 10 boneless, skinless chicken thighs 

 2 red bell peppers, seeded and cut into wedges 

 1 large onion, cut into wedges 

 3 cups salad potatoes, scrubbed and halved 

 4 garlic cloves, lightly crushed 

 1 lemon, cut into wedges 

 3 tablespoons olive oil 

 20 thin slices chorizo, halved 

 1 large handful pitted green olives 

 5 ounces cherry tomatoes 

                                        salt and ground black pepper                                    

 Directions

  

 1. Heat the oven to 425°F.

 2. Put the chicken, red peppers, onion, potatoes, garlic, 

lemon and oil in a large roasting pan and toss all the 

ingredients together so they are coated in oil. Season 

lightly with salt and pepper.

 3. Put the pan over high heat on the stovetop and stir 

everything together for a couple minutes to get some 

heat into the ingredients, then place the pan in the oven 

and roast 30 minutes, turning all the ingredients in the

 pan halfway through.

 4. Add the remaining ingredients, return the pan to the oven 

and roast 30 minutes longer, turning the ingredients a couple 

of times for even cooking, until everything is juicy, golden. 

The juices from the chicken should run clear when the thickest 

part of the thighs are pierced with a skewer.