Serves 4
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To serve:

  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.

Nutrition Facts

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