Spanish-Style Chicken Bake

I liked the look of this recipe as it was pretty much a complete meal that could be bunged in the oven with just a small amount of preparation before guests arrive. Just a little bit of turning and adding more ingredients at the last stage, and the result was a very flavoursome and easy dinner party meal.

Ingredients 
Serves 4
a little olive oil
1 medium onion, cut into 8 wedges
1 medium red onion, cut into 8 wedges
500g new potatoes, halved
8 whole garlic cloves, unpeeled
8 medium tomatoes, quartered
75g chorizo
8 boneless, skinless chicken thighs
half tsp of sweet paprika
half tsp dried oregano
1 red pepper, cut into strips
salt and freshly ground pepper

Method
Heat the oven to 200C. Put the onions, potatoes, and garlic in a large roasting tin and season with salt and pepper. Toss lightly in some olive oil and roast for 20 mins. Cut the chorizo into small chunks. Slash the chicken thighs 2 or 3 times each with a knife. Season with black pepper. Mix the paprika and oregano together and set aside. Take the roasting tin out of the oven, scatter the chorizo over the veg, turn everything a couple of times. Put the chicken on top of the veg and sprinkle with the paprika and oregano. Season with salt. Return to the oven for 20 mins. Then tuck the pepper and tomatoes loosely around the chicken and the vege. Turn oven up to 220C. Put the tin back in the oven for 20 mins, until the peppers are soft and the chicken is golden and crisp. (Squeeze garlic out of the skins as you eat). I roasted some sweet potatoes to serve along side. 

Note: I doubled the recipe so just left things in for 30 minutes at a time, due to the large quantities.