Neven Maguire's Chicken & Chorizo Traybake

INGREDIENTS

• 2 Packs Simply Better Irish Corn Fed Chicken Thighs
• 1 Tbsp. Simply Better Expertly Blended Mediterranean Seasoning
• 1 Pack Simply Better Charlotte Baby Potatoes
• 1 Simply Better Spanish Sweet Lamuyo Pepper, cored & cut into bite-sized chunks
• 1 Large Red Onion, cut into wedges
• 2 Tbsp. Simply Better Italian Roast Garlic Extra Virgin Olive Oil
• 1 Simply Better Spanish Chorizo de Bellota Ring, thickly sliced
• 1 Carton Simply Better Italian Nocellara Olives
• Simply Better Handmade Roasted Garlic Aioli, to serve

METHOD

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Remove the chicken thighs from the packaging and leave to come back up to room temperature for 30 minutes. Dry the chicken pieces with kitchen paper, then trim down and sprinkle all over with the Mediterranean seasoning. Arrange in a large shallow non-stick baking tin. Add the potatoes, cutting any very large ones in half. Scatter over the pepper and onion and season with salt and pepper. Drizzle over the roast garlic oil and bake for 45 minutes.
2. Remove the tin from the oven and tuck in the chorizo and olives and roast for a final 15 minutes until the chicken is tender and golden brown. Serve straight to the table and drizzle over the garlic aioli to serve.