Ingredients
- 4 fat garlic cloves
- 1 tbsp fresh thyme leaves, plus a few sprigs
- 4 tsp olive oil
- 8 chicken thighs on the bone, excess skin trimmed
- economy bag mixed peppers (about 700g), halved and deseeded
- 140g piece of chorizo, roughly chopped (we used a spicy one)
- 20 pitted black olives
- 200g cherry tomatoes
- 3 tbsp sherry vinegar or red wine vinegar
- crusty bread, or keto bread, to serve
Method
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Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don’t have a pestle and mortar, finely grate the garlic, then stir everything together.
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Rub the herb and garlic paste on the underside of the chicken to flavour it.
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Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
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Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty or keto bread, pasta or potatoes.