Chicken, Chorizo and Vegetable Traybake

Pre heat the oven to fan 220°C/gas mark 4.

Start by removing the skin from the chorizo sausage and slicing it into about 4 or 5 pieces, then place in a mixing bowl.

Quarter the peppers and onion, remove the seeds from the pepper and skin from the onion. Cut the potatoes in half lengthwise and slightly on the angle. Peel the cloves of garlic and add to the rest of the vegetables.

Splash with a very small amount of olive oil, not too much as the chorizo will release a lot of fat while cooking. Season with salt and pepper and throw in the sprigs of thyme. Place in a large roasting dish.

Score the top of the chicken legs, brush with a little olive oil and season well with salt and pepper. Massage the salt well into the scored chicken to ensure for crispy skin! Place the chicken legs on top of the vegetables.

Put the traybake into the oven and cook for 20 minutes. After this time, remove the tray from the oven, baste the chicken legs with some of the chorizo fat from the bottom of the tray, give the veg a quick shake to help it cook evenly and put it back in the oven for another 15\20 minutes, at 200°C/gas mark 3.

Once cooked, remove from the oven and sprinkle with sliced spring onion to freshen the dish up. Enjoy!