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Juicy chicken thighs roasted with smoky chorizo, sweet peppers, cherry tomatoes and creamy cannellini beans, all soaking up the paprika-rich juices, then finished with a squeeze of lemon. A little chorizo goes a long way on flavour, and the beans and vegetables make this high in fibre as well as protein. It's an easy, one-tray family dinner.
1 large roasting tray or 2 medium roasting trays
1.
Heat the oven to 200c (180c fan).
2.
Put the chicken, onion and peppers in the roasting tin. Drizzle with the oil, sprinkle with the herbs and toss to coat. Roast for 25 minutes.
3.
Add the chorizo, beans and tomatoes, and stir everything together so the beans sit in the juices.
4.
Roast until the chicken is golden and cooked through with no pink meat near the bone (20 minutes). If you have a thermometer, it should read 75c.
5.
Squeeze over the lemon juice and serve.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot all the way through.
Tip
Boneless thighs: Use 8 skinless boneless thighs and reduce the first roasting time to 15 minutes. Serve with: A green salad or the Quick Stir-Fried Garlic Spinach. Add a wholemeal pitta or some crusty wholemeal bread for bigger appetites.
Cost-saving tips
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