This is my go to dinner when I need some hearty comfort food on a drizzly cold night and there’s a lot of those up here! But comfort food doesn’t need to be bad for you at all, not in the slightest you can still enjoy a big, hearty meal without the guilt that goes with eating chips and cheese. So this recipe is a version of the Hairy Bikers Spanish-style Chicken Bake recipe from their Hairy Dieters book.
But me being me I’m not very good at following recipes – I follow them a few times then I add stuff, leave things out and make it up a little bit…
Here’s what you need:
4 chicken thighs (with or without bones)
1 sweet potato
1 baking potato
1/2 large red onion (or a whole small one)
2 cloves of garlic
2 salad tomatoes
8 cherry tomatoes
1 teaspoon of paprika
1 teaspoon of oregano (you can use mixed herbs if that’s what you have handy)
Right, first things first, preheat your oven, it needs to be on 200c which is gas mark 6. Find yourself a nice big roasting dish, dice the sweet and baking potatoes into chunks about 1cm wide and pop them in the dish. Next half the cherry tomatoes, cut the tomatoes into wedges and add them. Cut the onion into nice fat wedges, add them to the tin. Throw in the garlic without peeling it, sounds like madness but trust me it’s not and roast for about 20 minutes.
While this is cooking you need to mix together the paprika and oregano, smother the chicken in it and add some salt and pepper. Once your 20 minutes are up, turn everything in the roasting tin round, flip everything over and place the chicken thighs on top. Return to the oven for another 20 minutes.
Next you want to spoon all of the delicious juices over the chicken so remove the tin from the oven and gently tip it at one end so the juice gathers at the other end. Once the chicken thighs look all sweet and juicy pop the tin back in the oven for another 20 minutes. After this last trip in the oven it’s ready to serve, you can squeeze the garlic out and eat it but if you have a sensitive stomach like me I couldn’t recommend it even though it tastes great! This is a great dinner for one with left overs for lunch the next day.
You can add some chorizo and green peppers if you want to ramp up the Spanish-ness.