Serves 4

2 red onions, cut into wedges
500g baby potatoes, halved
1 red and 1 yellow pepper, deseeded and chopped into chunks
1 courgette, chopped into chunks
4 garlic cloves, peeled
200g chorizo, chopped into chunks
3 tbsp olive oil
8 chicken thighs
1 tsp dried Italian herbs
Salt and black pepper
1 tbsp balsamic vinegar

To serve:
Mixed leaves
Crusty bread

1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. In a large roasting tin, combine the onions, potatoes, peppers, courgette, garlic and chorizo. Drizzle with half of the olive oil and toss to coat.
3. Place the chicken thighs on top and drizzle with the remaining olive oil. Sprinkle over the herbs and season with salt and black pepper. Drizzle over the balsamic vinegar.
4. Bake for 50-55 minutes or until the vegetables are tender and the chicken is fully cooked throughout.
5. Serve with mixed leaves and crusty bread.

Per serving 783kcals, 43.1g fat (12.3g saturated), 30.2g carbs (3.2g sugars), 68.2g protein, 5.8g fibre, 0.829g sodium