Holidays at the Jungle
Spanish-Style Chicken Bake
Ingredients (serves 4)
1 white onion, cut into 8 wedges
1 red onion, cut into 8 wedges
1 pound small new potatoes, quartered
8 whole peeled garlic cloves
6 Roma tomatoes, quartered
Salt and pepper
2½ ounces Spanish cooking chorizo, skinned and thinly sliced
1 teaspoon smoked paprika, divided use
1 teaspoon dried oregano, divided use
8 boneless, skinless chicken thighs, trimmed and each slashed 2-3 times
1 yellow bell pepper, cut into strips
Preheat oven to 400°F.
Place onions, potatoes, garlic and tomatoes in a 9x13-inch baking dish.
Season generously with salt and pepper.
Toss everything together and roast for 20 minutes.
Remove pan from oven and stir in chorizo, ½ teaspoon smoked paprika and ½ teaspoon dried oregano.
Place chicken on top of vegetable/chorizo mixture and season with salt and pepper.
In a small bowl, stir together remaining ½ teaspoon smoked paprika and ½ teaspoon dried oregano and sprinkle over chicken.
Return pan to oven, increase heat to 425°F, and roast an additional 20 minutes.
Remove pan from oven, baste chicken with pan juices and tuck yellow pepper strips in around the chicken.
Return pan to the oven and roast another 20-25 minutes, until chicken is browned and cooked through.