Preheat the oven to 180ºC (160ºC fan)/ 350°F/Gas mark 4
Dust 8 chicken thighs with the paprika and lay them in a single layer in a large roasting tin. Drizzle with 1 tbsp of the olive oil and add 100g (3½oz) sliced chorizo to the tin.
Put 225g (8oz) small potatoes, halved, 2 red onions, cut into wedges and 1 each, red yellow and green pepper, cut into small chunks in a large bowl. Add 2 tbsp olive oil, then stir everything together to coat in the oil.
Tip the vegetables into the roasting tin around the chicken and tuck the 4 whole garlic cloves among them.
Squeeze the juice of 1 lemon juice over the vegetables and chicken and sprinkle with 2 tbsp of chopped fresh oregano, and 1 tbsp chopped thyme and season with plenty of black pepper. Roast in the preheated oven for 45 minutes.
Turn the vegetables over, add 100g (3½oz) black pitted olives and 4 tomato cut into quarters to the tin and spoon 75ml (5tbsp) dry sherry over the chicken. Roast for a further 15 minutes or until the chicken is cooked and the vegetables are tender. Serve sprinkled with 1 tbsp chopped oregano.
Use 2 tsp dried oregano and 1 tsp of dried thyme if you can not get fresh. You can also garnish with lemon wedges.
Substitute dry white wine for the sherry if preferred.
Freeze for up to 2 months, Defrost fully and reheat until piping hot.
Variation : Add some orange wedges 20 minutes before the end of cooking.
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)