Ingredients

• 2 onions
• quartered
• 2 red peppers
• seeds removed
• quartered
• 1 yellow pepper
• seeds removed
• quartered
• 8 large tomatoes
• preferably on the vine
• 80g/3oz chorizo
• sliced
• 400g tin cannellini beans
• drained and rinsed
• 4 garlic cloves
• bashed
• 2 sprigs fresh rosemary
• 8 chicken thighs
• skin-on
• bone-in
• 2 tbsp olive oil
• 1 tsp sea salt flakes
• freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the onions
• peppers
• tomatoes
• chorizo
• beans
• garlic and rosemary in a very large roasting tin (you may choose to use two tins). Top with the chicken
• then drizzle with the oil.
• Scatter with the salt and a big pinch of pepper. Roast for 1 hour
• or until the chicken is cooked through and the skin is golden brown. To check if the chicken is cooked
• pierce the thickest part with a skewer; the juices should run clear. If there is any sign of pink
• return the bake to the oven until the chicken is cooked.
• Leave the chicken to rest for 10 minutes
• then serve with the vegetables.