Spanish Baked Chicken


2  red onions, cut into wedges
500g kipfler or small potaoes, quartered lengthways
8 whole garlic cloves, unpeeled
3 large tomatoes, quartered
75g chorizo 
4 Chicken Marylands
1 tsp sweet smoked paprika
1 tsp dried oregano
1 green capsicum,  cut into strips
freshly ground black pepper


Preheat the oven to 200°C

Place the onions, potatoes, garlic and tomatoes in a large roasting tin. Season with salt and freshly ground black pepper and give it all a good mix.
Place in the oven and bake for 25 minutes

Meanwhile slice the chorizo into thin slices. Slash each peice of chicken and carefully  2 or 3 times with a knife and season with pepper. Mix the paprika and oregano together in a small bowl and set aside.

Remove the roasting tin from the oven and turn all the mixture. Place the chorizio on top of and then the chicken on top of everthing. Sprinkle with the paprika and oregano. Return to the oven for 25 minutes.

After 25 minutes remove the baking tray and baste the chicken with the juices in the pan out of the oven. Add the capsicum and return to the oven.
Cook for a further 25 minutes until the chicken is golden.

For a low fat version remove the skin from both the chicken and the chorizo