Given the blustery wet night that’s in it tonights din dins needed to warm us to our cockles, so we broke out the herbs and spices and put together a delicious Spanish Chicken Bake.
Here’s a list of the ingredients you’ll need:
~ 8 chicken legs or thighs.
~ 500g quartered baby potatoes.
~ 2 medium quartered red onions.
~ 1 punnet of cherry tomatoes.
~ 8 whole garlic cloves.
~ 75g of chorizo.
~ 1 red or green pepper cut unto strips.
~ 1/2 tsp smoked paprika.
~ 1/2 tsp oregano.
~ 100g Brie.
~ Sea salt to flavour.
~ Black pepper to flavour.
This will feed 4 people at a cost of £1.65 per person!
~ Preheat oven to 200 degrees whilst you prep the ingredients.
~ Chop up your onions, potatoes, garlic and tomatoes then put into a roasting tin with some salt and pepper for flavour. Roast for 20 minutes.
~ While veg is roasting cut up the chorizo and score the chicken seasoning it with oregano and smoked paprika.
~ Take the veg out of the oven and mix it about basting it all with the juices.
~ Add the chorizo and brie on top of the veg then the chicken on top of chorizo and put back into the oven for 20mins.
~ Take out and baste again adding the peppers, turn up to 220 degrees and roast for a final 20minutes.
I served mine with a mix of quinoa and rice on the side aswell which I cooked with a chicken stock cube for flavour.
Serve it up and sit back and enjoy.
~LoVe & HuGs~