Chimichurri Chicken Traybake

Ingredients

• 1 pack Simply Better Irish Charlotte Baby Potatoes
• 3 Red Onions, cut into chunks
• 1 Simply Better Spanish Sweet Lamuyo Pepper, seeded & cut into chunks
• 3 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil
• 250ml Simply Better Free Range Chicken Stock
• 2 packs Simply Better Irish Corn Fed Chicken Thighs, trimmed
• 1 carton Simply Better Red Chimichurri Sauce
• 1 pack Simply Better Spanish Tomatoes, cut into wedges
• ½ pack Simply Better Spanish Chorizo, cut into slices
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
• Chopped Parsley, to serve

Method

1. Preheat the oven to 180ºC (350ºF/Gas Mark 4). Cut the potatoes in half if large and put into a large non-stick baking tin with the onions and lamuyo pepper. Drizzle over 1 Tbsp. of the oil and toss to combine. Add the chicken thighs skin side down, spoon over half of the chimichurri. Flip them over so the skin is facing up but has no chimichurri on. Drizzle over another Tbsp. of the oil and season with salt and pepper. Add the chicken stock and roast for 30 minutes.
2. Coat the tomatoes in the remaining 1 Tbsp. of oil and season generously. Remove the baking tin from the oven and scatter the tomatoes and chorizo around the chicken. Roast for another 30 minutes until the chicken is tender and the skin is crispy. Leave to rest for a few minutes then drizzle over the rest of the chimichurri and the parsley then serve straight to the table.